Try my unique twist to the average chicken parmesan recipe. The sauce is simmered with baby spinach. No need to have a side of veggies with this dish because your veggie is incorporated in.

Ingredients:
4 skinless boneless chicken breast halves
2 eggs or ½ cup egg substitute
½ cup bread crumbs
¼ cup parmesan cheese
1 teaspoon basil
1 tablespoon olive oil
1 jar organic spaghetti sauce
8 oz whole wheat spaghetti
1 seven ounce bag baby spinach

Directions:
1. Preheat oven to 375. Lightly grease 9×13 baking dish. Scramble eggs on one plate and combine bread crumbs, parmesan and basil on another plate. Place chicken in eggs to cover both sides then place in bread crumb mixture to coat both sides. Place in baking dish. Bake for about 30 minutes flipping half way through.
2 When chicken is almost done place sauce in large skillet. Heat over medium heat for a couple minute then add spinach. Cover and reduce heat to low. Simmer for a few minutes, until spinach is wilted.
3. Serve chicken on top of spaghetti with spinach and sauce on top. Sprinkle with parmesan cheese.
Servings: 4

Nutritional Facts (per serving):
488.5 Calories; 76 Calories from fat; 8.875g total fat; 1.875f saturated fat; 56.875mg Cholesterol; 700g sodium; 70.25g Carbohydrates; 3.5g Fiber; 8.5g Sugar; 35.375g Protein.