Chicken Parmesan with Spinach Salad

Chicken parmesan is a delicious Italian classic that will fill them up and keep them healthy and happy.

6 boneless, skinless chicken breast
2 cups flour divided
2 eggs beaten
1 tablespoon dried basil
1 tablespoon dried oregano
1 medium onion
2 cloves garlic minced
1 jar chunky vegetable laden marinara sauce
1 cup Parmesan cheese
1 cup mozzarella cheese
1/4 olive oil
Salt and pepper to taste

1 box whole wheat thin spaghetti prepared according to package directions

1 small package baby spinach leaves
1/2 cup broccoli slaw
1/2 yellow bell pepper minced
1 small onion minced
1/2 cup grape tomatoes halved

Season the chicken breast with salt and pepper. Gather 3 shallow pans. Add 1/2 of the flour to one. Beat the two eggs in another and add the rest of the flour, basil, oregano and 1/2 the Parmesan cheese in the third. Lightly dredge the chicken in the plain flour, dip in the egg and then dip them in the seasoned flour. Add the olive oil to a large heavy bottom skillet over medium high heat. Brown the chicken breast two at a time on both sides as not to steam them. Remove and set aside. Add the onions and garlic to the pan and let cook until tender. Add the marinara sauce being sure to scrape all the bits off the bottom of the pan. Let this come to a bubble then pour it in the bottom of a baking dish. Add the chicken to the sauce. Sprinkle the rest of the Parmesan cheese on top and the mozzarella cheese. Tent with foil and bake at 425 degrees until golden brown and bubbly. While this is baking combine the spinach, onions, peppers, slaw and tomatoes. Mix well. Top this with your favorite dressing. Serve the cheesy baked chicken over the prepared pasta and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com