This is a healthy play on Chicken Parm hero with Peppers. It reheats beautifully. I serve it as a stand alone dish, but you could certainly add a side of pasta or quinoa.<\/p>\n\n\n\n
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4 chicken breasts thinly sliced length wise<\/p>\n\n\n\n
2 red peppers thinly sliced<\/p>\n\n\n\n
2 yellow onions thinly sliced<\/p>\n\n\n\n
2 cups shredded Mozzarella<\/p>\n\n\n\n
2 cups cooked spinach<\/p>\n\n\n\n
5 cloves minced garlic<\/p>\n\n\n\n
balsamic vinegar<\/p>\n\n\n\n
2 tablespoons capers<\/p>\n\n\n\n
kosher salt<\/p>\n\n\n\n
black pepper<\/p>\n\n\n\n
Season chicken<\/p>\n\n\n\n
olive oil<\/p>\n\n\n\n
Pre-heat oven to 375.Season both sides of the chicken breasts with salt and black pepper. Over high heat add a tablespoon of olive oil and cook the chicken breasts on each side for about 1 minute ( it is ok of not cooked all the way through will finish in the oven) remove to a separate dish. Reduce heat to medium low add a tablespoon of olive oil and the peppers & onions. Saute for about 5 minutes and add 1 tablespoon of balsamic vinegar & garlic. Cook for another couple of minutes. Turn off. Add piles of the cooked spinach around the pan. Arrange chicken on top. Sprinkle capers. Sprinkle cheese evenly across. Put pan in the oven and cook for 20 minutes. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"