150g chicken breast
1 egg white, whisked
¼ cup breadcrumbs
1/3 cup shredded low fat mozzarella
½ cup tinned tomato sauce
2 bsp grated parmesan
150g of kale or spinach (I used sugar snaps)
1 garlic clove, minced
salt and pepper, oil spray
Preheat oven to 375 degrees. Dip
the chicken breast in egg white and coat with bread crumbs. In an ovenproof baking dish, bake the chicken for about 15 minutes, until cooked almost all the way through.
Pull chicken out of the oven and top with tomato sauce, mozzarella and
Parmesan. Bake again for about 15 minutes until cheese melts and chicken is cooked through. Meanwhile, heat a pan coated with oil spray. Add the garlic and the spinach or kale and sauté for 8 to 10 minutes, or until soft and wilted. Season with salt and pepper.