Chicken Parmesan with Spinach

Chicken parm makes me think of this - fried, breaded, and covered in greasy cheese.  While the fried goodness tastes really good, it's clearly not the way to treat something healthy like chicken.  This recipe, from Men's Health, provides a healthier alternative to the oily mess found in chain restaurants.

Instead of deep frying the chicken, how about a quick sauté in olive oil.  The breading is light and has the cheese mixed in so you still have that great flavor.  The wilted spinach not only adds flavor, but it certainly adds lots of nutrients as well.  This recipe is a definite keeper for any night of the week.

When you pound the chicken, be sure to do so evenly.  This works best if you place the chicken on a piece of plastic wrap.  You should use a piece about 24 inches long.  Sprinkle some water on the plastic wrap (about 6 inches from the edge), place the chicken on the water, and fold the wrap in half over the chicken.  The water helps keep the chicken from sticking and lets it move freely.

Because of the amount of time it might take to cook the chicken, I don't recommend leaving the garlic in the oil.  Put the oil in a cold pan and add in two smashed (but intact) cloves of garlic.  Heat the pan until you can smell the garlic - but before it browns.  Then cook as directed.

The directions say to then add the sauce and spinach.  This is just going to be a mess.  Take the chicken out and set it on a paper towel.  Using the same oil that cooked the chicken, drop in the spinach.  Turn frequently until it's completely wilted.  Move the chicken to plates and top with sauce and then spinach.  This is much less messy and achieves the same tasty result.