Ingredients

The following ingredients have 4 Servings
  • 3 boneless, skinless chicken breasts (Pounded to one inch thick)
  • 1/4 cup flour
  • salt & pepper
  • 1 tbsp olive oil
  • 1 cup baby spinach leaves
  • 1 28 oz can diced tomatoes
  • 1 5.5 oz can no salt added tomato paste
  • 2 garlic cloves (minced)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup grated Parmesan cheese

Instruction

  • Preheat oven to 350 degrees
  • Using the flat side of a meat mallet, pound chicken breasts to an even thickness, starting in the thickest parts and working out. Pound to about a one inch even thickness
  • Season Chicken Breasts with salt & pepper on each side.
  • Put chicken breasts, laid flat, in a zip lock bag, with air expressed, and zipped up.
  • Open ziplock bag and add flour. close up again and shake bag to coat chicken breasts.
  • In a bowl, whisk together diced tomatoes, tomato paste, garlic, oregano and basil
  • Heat an ovenproof skillet over medium-high heat with oil
  • Transfer chicken breasts to the heated skillet. Sear on each side for 2-3 minutes until crusty and golden on either side. Remove skillet from heat. Distribute spinach leaves over the chicken.
  • Pour tomato mixture over the chicken.
  • Evenly divide Parmesan cheese over each chicken breast.
  • Put the skillet in the center of the oven and bake for 20 minutes or until chicken is cooked through, and cheese is melted and golden.
  • Serve with hot pasta