Skinny Chicken Mozzarella With Basil Marinara Sauce and Garlicky Greens
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Garlic Cloves
- 8 oz. Kale
- 2 Basil Sprigs
- 1 Tbsp. Butter
- 2 Chicken Breasts
- 1 oz. Parmesan Cheese,
- Grated
- 3 oz. Spinach
- 1/2 Cup Marinara Sauce
- 2 oz. Mozzarella, Shredded
Directions
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Preheat the oven to 450 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Mince garlic. Stem kale and coarsely chop the leaves. Stem basil, stack the leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade). Allow butter to come to room temperature or microwave for 15 seconds to soften. Rinse chicken breasts and pat dry.
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Cut each chicken breast into thirds. In a bowl, combine softened butter and grated Parmesan. Season to taste with salt and pepper. Coat the chicken pieces evenly on both sides with mixture. Place coated chicken on prepared baking sheet and bake for 15-17 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.
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While chicken is baking, warm a medium pan over medium heat. Add 1 tsp. olive oil, garlic, 1 Tbsp. water, spinach, and kale. (Don’t be afraid to crowd the pan, as it will cook down considerably.) Cook for 3-4 minutes. Remove from heat, add a pinch of salt and pepper, transfer to a plate, and set aside. Wipe pan clean.
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Place the same pan used to cook the greens over low heat. Add marinara sauce, 1/4 cup water, and cooked chicken to the pan. Increase heat to medium, spoon sauce over chicken, and sprinkle mozzarella cheese on top. Cover with a lid to allow mozzarella to melt, about 2 minutes. If you don’t have a lid, spray a piece of foil with cooking spray (so cheese won’t stick), and cover pan.
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Add a serving of the garlicky greens to a plate. Nestle three pieces of chicken next to greens. Spoon marinara over chicken and garnish with sliced basil.