Categories: Meals
Ingredients
- ⅗ oz. Butter
- 2 Garlic Cloves
- 8 oz. Kale
- 2 Basil Sprigs
- 2 Boneless Skinless Chicken Breasts
- 3/4 oz. Grated Parmesan Cheese
- 3 oz. Spinach
- 8 fl. oz. Marinara Sauce
- 2 oz. Shredded Mozzarella
Directions
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Preheat oven to 450 degrees. Set butter on counter to soften. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Mince garlic. Stem kale and coarsely chop. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips. Rinse chicken breasts and pat dry.
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Cut chicken breasts into thirds. Combine softened butter and grated Parmesan in a small bowl. Season with a pinch of salt and pepper. Coat chicken pieces evenly on both sides with butter-Parmesan mixture. Place coated chicken on prepared baking sheet and bake 15-17 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. While chicken bakes, start cooking kale and spinach.
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Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil, garlic, 1 Tbsp. water, spinach, and kale to hot pan and cook 3-4 minutes, or until wilted. Remove from burner and season with a pinch of salt and pepper. Transfer to a plate and wipe pan clean.
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Return pan used to cook greens over low heat. Add marinara sauce, ¼ cup water, and chicken to hot pan. Increase heat to medium, spoon sauce over chicken, and sprinkle mozzarella cheese on top. Cover and cook 2 minutes, or until mozzarella melts. If you don’t have a lid for your pan, spray a piece of foil with cooking spray (to prevent cheese from sticking) and cover pan.
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Add a serving of garlicky greens to a plate. Nestle three pieces of chicken next to greens. Spoon marinara over chicken and garnish with basil.