Ingredients:
For the Sauce:
1 can whole tomatoes (14 oz)
½ tsp salt
For the Chicken:
1 c baby spinach
1 ½ pounds chicken breasts
3 Tbsp grated Parmesan cheese
3 Tbsp whole-wheat flour
½ tsp salt
Freshly ground black pepper
½ tsp dried basil
1 Tbsp extra-virgin olive oil
½ ball fresh mozzarella cheese, sliced
½ tsp salt
Instructions:
- Preheat oven to 400 degrees F
- Make sauce – pulse tomatoes and salt in blender until chunky.
- Half large chicken breasts into thin fillets. Pound until ¼ inch thick.
- Combine Parmesan cheese, flour, salt, pepper, and basil in a plastic bag. Coat chicken in cheese breading.
- Place large skillet over medium heat and add oil. Add chicken to pan. Cook until golden on one side, about 5 min. Turn off heat and turn chicken.
- Pour tomato sauce over chicken.
- Divide spinach over chicken. Place mozzarella on top. Sprinkle with ¼ tsp salt.
- Bake until sauce is bubbling around the edges – about 10-15 min.