Chicken Spinach Parm

So this, in my opinion, is the Belly-off diet's go at Chicken Parmesan.  It was actually pretty good.  The chicken was pan friend so that might have had something to do with it.  It has been a long time since we fried at home and over the cooking of this meal I realized why.  Not only is it not the best for you health wise, but it leads itself to a bit more clean up than usual.  So putting that aside it was good.

The breading on the chicken was nice and crispy and over it all went together and had a nice flavor.  Pretty good meal, probably will do again sometime.

• 2 tbsp olive oil
• 2 boneless, skinless chicken breast 
• 2 tbsp italian seasoned bread crumbs
• 2 tsp grated parmesan
• 1/2 cups marinara 
• 2 small clove garlic, crushed 
• 6 handfuls baby spinach leaves
• Salt and pepper to taste 

Directions

1.

Heat the oil in a nonstick skillet over medium heat. As the oil is heating, pound the chicken to 1/4 inch thickness, then sprinkle with bread crumbs, cheese, salt, and pepper, pressing so the crumbs stick. Place in the pan with the garlic and saute for 2 to 3 minutes per side. Top with hot marinara. Add the spinach, turning frequently with tongs until it wilts (about 6 minutes).