This healthy version of Chicken Parmigiana, stuffed with ricotta, mozzarella and spinach, is pan seared in extra virgin olive oil, then baked to perfection in a thick rich marinara. Served over fettuccine, with a garden salad and garlic bread, it is the perfect meal. File this one under your quick and easy baked chicken recipes.

1. Preheat your oven to 375°.
2. Heat the marinara in a sauce pan. Cover and keep warm.
3. In a bowl, mix together the ricotta, mozzarella and spinach. Set aside. Start the water for the pasta, you will cook it while the chicken is in the oven.
4. Using a sharp paring knife, cut a deep pocket into the long side of each chicken breast. Stuff each breast with as much of the cheese mixture as they will hold. Season lightly with salt and pepper.
5. Heat 2 tablespoons of extra virgin olive oil in an oven proof non-stick saute pan. (If your pan has a plastic handle wrap it in a few layers of foil.) Sear the stuffed chicken breasts for two minutes on each side. Some of the cheese may spill out, so be careful. Using a spatula instead of tongs will help.
6. Move the chicken breasts to a holding plate. Add 1 cup of marinara to the bottom of the saute pan. Return chicken breasts to the pan. Ladle a small amount of marinara over each piece, and top with one slice of provolone and grated Parmigiana cheese. Tent the pan with foil. Make sure the foil does not touch the cheese.
7. Bake at 375° for 20 minutes. Remove the foil, and continue to bake for another 10 minutes, until cheese is browned. Cook the fettuccine during the last 10 minutes of baking.
8. Remove the chicken parmigiana from the oven. Serve hot over cooked fettuccine with garlic bread.