Time for Recipes

INGREDIENTS
1. 1/2 cup all-purpose flour
2. 1/2 teaspoon kosher salt
3. 1/2 teaspoon freshly ground pepper
4. 1 pound boneless, skinless chicken breasts
5. 4 teaspoons extra-virgin olive oil, divided
6. 2 (6 ounce) bags baby spinach
7. 1 cup marinara sauce, preferably low-sodium (see Tip)
8. 1/4 cup grated Parmesan cheese
9. 1/2 cup shredded part-skim mozzarella
10. 4 soft whole-wheat sandwich rolls, toasted

COOKING DIRECTIONS

• Position oven rack in top position; preheat broiler.
• Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
• Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
• Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.