Grilled Chicken Parmigiana on Spinach

Make grilled chicken parmigiana on spinach, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Chicken breast (Bashed to an even 1.5 cm so it cooks in the time the cheese takes to melt. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Passata
30 g Light mozzarella
120 g Spinach
1 clove, about 3 g Garlic
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A good pinch Dried oregano
A few leaves, torn Fresh basil
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Simmer the passata with the garlic, oregano and a pinch of salt for five minutes until it thickens slightly.
2. Season the flattened chicken, spray it and grill for five minutes a side under a hot grill until the thickest part is no longer pink.
3. Spoon the sauce over the chicken, lay the torn mozzarella on top and put it back under the grill for two minutes until the cheese bubbles.
4. Wilt the spinach in the empty sauce pan with a splash of water, drain it well and serve the chicken on top with the basil.

Contains milk.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/grilled-chicken-parmigiana

AI-generated images illustrating the recipe.

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