Don’t get me wrong, I love a crispy gold piece of chicken baked with a heavy amount of cheese; but let’s get real sometimes a healthier version is in order.
I have to admit, the first time I made this I was scouring through my kitchen trying to come up with a quick dinner and had everything on hand for chicken parm except for breadcrumbs… or any bread for that matter, so I couldn’t make any myself. What turned out was surprisingly great and making it this go around definitely quenched my hunger for the real deal.
I’ve been on quite a mushroom kick lately- which is odd, because for the longest time I was NOT a fan of the little fungi.
This chicken breast is definitely big enough for two. I’d like to have met this bird on the farm, he must have been a pretty big guy.
1-2 organic chicken breasts, 2 roma tomatoes-sliced, fresh rosemary- finely minced, parmesan cheese- freshly grated. S&P to taste. 3-4 cups spinach, 6-8 crimini mushrooms- sliced, 2 cloves garlic- minced, olive oil.
Preheat your oven to 375 degrees. With a mallet, lightly pound the chicken to an even consistency. Season with S&P and add to a greased baking dish. Layer the sliced roma tomatoes over the top of the breast and bake for about 20 minutes or until 165 degrees internal temperature. Once completely cooked- top with parmesan and return to the oven for just a minute to melt the cheese. Top with freshly minced rosemary and plate.
Meanwhile heat some olive oil in a sauté pan. Once heated add freshly minced garlic to bloom just about 30 seconds. Add the crimini mushrooms and sauté for about 3-5 minutes. Add spinach to the pan to wilt along with some S&P. Once the spinach has wilted- remove from the heat and plate with chicken.
This would be perfect for a healthy Sunday dinner after a weekend of indulgence.