ChefMel’s Simple & Light Chicken Parm
ChefMel’s Sweet Sicilian Style Pasta Sauce
4-6 chicken breasts
Fresh baby spinach
Italian Style Breadcrumbs
Grated parmesan cheese
Mix bread crumbs and parmesan in a bowl, 2-1 ratio. Set aside. Tenderize chicken and cut into medallions. Dip medallions in olive oil, and then dip and cover in breadcrumb mixture. Place on cooking sheet or stoneware and broil. Place fresh baby spinach on platter uncooked to make a “bed.” Place cooked chicken on top, scattered. Pour ChefMel’s sauce over chicken medallions (sauce at room temp or just slightly warm) and top with crumbled goat cheese. Serve.
MANGIA and ENJOY!