Original Recipe Credit: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=10972
All things that I changed, I have added in parenthesis or with an asterisk
12 ounces white meat chicken (one double breast) (I used 6 frozen, boneless skinless chicken tenderloins)
1 tbsp grated Parmesan cheese
1/4 cup Italian-style bread crumbs (I used plain panko crumbs)
1 tsp garlic powder
1 tbsp onions, dried (I used onion powder)
Crushed red peppers if desired (I omitted these entirely… I’m not into spicy in my Italian food..)
1 -2 tbsp olive oil
Approximately 1 cup marinara or spaghetti sauce (as much as you’d prefer)
Mozzarella cheese (grated)
I soaked my chicken tenderloins in coconut milk for 30 minutes in the refrigerator in a baggie while I was cutting the strawberries, prepping the breading and taking the stems off of the spinach.
Mix panko bread crumbs, parmesan cheese, garlic powder, onion powder, and a little bit of oregano in a small bowl. Set aside.
In a large skillet, but 2 TB of olive oil, and heat on med to med-high heat. When hot, a drop of water will sizzle.Take the chicken out of the bag of coconut milk (you can also use buttermilk) and dip into the breading mix. Coat well on both sides. Place onto hot skillet. Try to fit all 6 tenderloins into pan. Cook for about 3 minutes per side, until brown. I used tongs to flip.
While the chicken is cooking, prep a cookie sheet with tin foil (or not, if you don’t mind scrubbing baked cheese off of a cookie sheet). Place all 6 pieces of chicken onto baking sheet. Top with marinara/spaghetti sauce. Then top with mozzarella and a little bit of parmesan cheese.Put into oven on Broil (LOW) for 5 minutes.
While the chicken is broiling to melt the cheese, and finish the cooking of the chicken, place the spinach in a small skillet with 1 – 2 TB of olive oil and salt. Toss for about 2 minutes until wilted, but still bright green.Remove the chicken and make sure FULLY cooked. If needed, cut one in half. Make sure that there is NO pink left.