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Chicken Little Italy
A healthier take on chicken parmesan
By: David Zinczenko & Ted Spiker
1 tablespoon + 1 teaspoon olive oil
1 boneless, skinless chicken breast
1 tablespoon Italian-seasoned bread crumbs
1 teaspoon Parmesan cheese
Salt and pepper to taste
1/4 cup marinara sauce
1 small clove garlic, crushed
3 handfuls baby spinach leaves
Heat 1 tablespoon oil in a nonstick skillet over medium heat.
While pan is heating, pound chicken to 1/4" thickness, then sprinkle with bread crumbs, cheese, salt, and pepper, pressing lightly so crumbs stick.
Place in pan and sauté for 2 to 3 minutes per side. Top with nuked marinara.
Combine remaining 1 teaspoon oil and garlic in another nonstick skillet over medium-high heat.
Add spinach, turning frequently with tongs until wilted (about 6 minutes).
Serves 1
Nutritional information, per serving:
395 calories,
32 g protein,
19 g carbs,
22 g total fat,
3 g saturated fat,
608 mg sodium,
5 g fiber
A healthier take on chicken parmesan
By: David Zinczenko & Ted Spiker
1 tablespoon + 1 teaspoon olive oil
1 boneless, skinless chicken breast
1 tablespoon Italian-seasoned bread crumbs
1 teaspoon Parmesan cheese
Salt and pepper to taste
1/4 cup marinara sauce
1 small clove garlic, crushed
3 handfuls baby spinach leaves
Heat 1 tablespoon oil in a nonstick skillet over medium heat.
While pan is heating, pound chicken to 1/4" thickness, then sprinkle with bread crumbs, cheese, salt, and pepper, pressing lightly so crumbs stick.
Place in pan and sauté for 2 to 3 minutes per side. Top with nuked marinara.
Combine remaining 1 teaspoon oil and garlic in another nonstick skillet over medium-high heat.
Add spinach, turning frequently with tongs until wilted (about 6 minutes).
Serves 1
Nutritional information, per serving:
395 calories,
32 g protein,
19 g carbs,
22 g total fat,
3 g saturated fat,
608 mg sodium,
5 g fiber