Spinach, Garlic, and Onion Stuffed Chicken Parmesan

Step 1: Bake chicken breasts in oven ahead of time, I season with Costco’s no sodium 21 seasoning and store in refrigerator.

Step 2: Spray olive oil aerosol non-stick spray in sauté pan. Sauté diced fresh garlic (I used my moms canned whole garlic cloves), add 1/4 of a red onion and 1/4 of a sweet onion sliced and pan fried until golden, then add spinach and 1 tbs water until spinach wilts. I also add onion powder, garlic powder, and pepper.

Step 3: Cut cold chicken breast in half to form a pocket, stuff spinach/onion mixture inside.

Step4: Top with tomato paste or blend your own fresh tomatoes with garlic and basil in magic bullet to create a tomato sauce. I also found a low cal, organic tomato garlic sauce that is great and doesn’t have any added unnatural ingredients.

Step 5: Sprinkle with a tad of non-fat parmesan cheese.

Step 6: Bake at 350 degrees for 6 minutes, until warmed through and cheese is melted on top.

Step 7: EAT and ENJOY.

Macros: 240 calories, 2G Fat, 24G Carbs, 5G Fiber, 31G Protein