Ingredients
1 tbsp olive oil
1 boneless, skinless chicken breat
1 tbsp Italian-seasoned bread crumbs
1 tsp grated Parmesan
1/4 cup marinara
1 clove garlic, crushed
3 handfuls baby spinach leaves
salt and pepper to taste
Preparation
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 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).
