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Skinny Parmesan Chicken
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Brief Description
Healthier Version of an Italian Classic and packed with nutrients from lots of baby spinach!
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Main Ingredient
Chicken, spinach, pasta, tomato
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Category: Main Dish
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: melnoble
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Posted On: Oct 05, 2013
Number of Servings:
Ingredients:
- 2 teaspoons - Extra virgin olive oil or canola oil
- 2 cloves - garlic(minced) Use garlic from a jar for convenience
- 1 cans - whole tomatoes (28 oz)
- 1/4 teaspoons - dried basil
- 1/4 teaspoons - dried oregano
- 1/8 teaspoons - salt
- 1/8 teaspoons - pepper
- 1/2 teaspoons - agave nectar (or honey)
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- 3 tablespoons - Parmesan cheese (finely grated)
- 2 tablespoons - whole wheat flour
- 1/4 teaspoons - salt
- 1/4 teaspoons - pepper
- 1/4 teaspoons - dried basil
- 1 pounds - chicken breast
- 2 tablespoons - +2 teaspoons olive oil or canola oil
- 6 cups - baby spinach
- 1/2 - lemon- juiced
- 3/4 cups - mozzerella cheese (shredded)
- 1 packages - whole wheat angel hair spaghetti pasta (or any other pasta of your choice)
Directions:
Preheat oven to 375 degrees.
Fill a large stock pot with water and begin to bring to a boil (for cooking your spaghetti noodles later).
Get out all of your cookware: 9X13 inch glass baking dish, medium sauce pan, cutting board, knife, shallow dish, large skillet, small colander,
Get out all of your ingredients and get them on the counter in front of you.
Lightly spray the 9X13 baking pan with oil.
Heat a medium sauce pan over medium heat. Add 2 tsp oil.
Quickly mince 2 cloves garlic (use jarred garlic for convenience) and sauté for 30 seconds...DO NOT BROWN the garlic!
Open the can of whole tomatoes. With your hand, squeeze each tomato into the pan. Pour in the rest of the can with all the left over tomato juice.
Add basil, oregano, salt, pepper and agave nectar/honey and stir.
Reduce to medium-low heat and allow to gently simmer while you prepare the chicken.
In a shallow bowl, combine the parmesan cheese, flour, salt, pepper and basil.
Cut the chicken down the center so that you create two thin breasts from each plump chicken breast.
Coat each chicken breast by pressing each side of the chicken into the shallow dish with the parmesan cheese mixture.
Place a large skillet over medium heat and add 2 TBS of oil.
When oil is shimmering, add chicken and cook until golden brown on bottom, about 5 minutes.
Remove chicken breasts from the pan and arrange in the baking dish.
Pour 2 tsp of oil back into the pan and sauté spinach until wilted (about 1 minute).
Meanwhile, cut and juice 1/2 of a lemon. Swirl the lemon juice into the pan with the spinach and sauté for another minute or so.
Empty all the spinach into a colander and using a large spoon, gently press the spinach to release much of the liquid.
Divide spinach on top of each chicken breast in the baking pan.
Spoon sauce around and on top of chicken breasts. sprinkle with mozzarella cheese and 1/4 tsp salt. Bake for 15 minutes at 375 degrees.
Meanwhile, cook your spaghetti noodles according to the directions on the package, then drain and rinse.
When chicken finished baking, place some spaghetti noodles on each plate, and top with a chicken breast and sauce. Serve with a green salad.
Who needs Olive Garden?!?! Light a candle, sit back and enjoy your skinny Italian feast!
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