Grilled Chicken Parmigiana on Spinach
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
The breaded and fried version runs to about 700 kcal before pasta. Grilling the chicken plain and using light mozzarella is where most of that goes.
Thirty grams of cheese looks mean until it melts. It covers a flattened breast in one layer, which is all it needs to do.

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