Mist both sides of each chicken breast with olive oil spray, and season all sides with a liberal sprinkling of Italian seasoning blend and kosher salt.

You can cook the chicken using an outdoor or indoor grill, or bake them in the oven set at 400˚ for 15 to 20 minutes. If the pieces are thin-to-medium thickness, I typically prefer to cook them in a well-oiled skillet over medium-high heat for 3 to 5 minutes per side (depending upon how thin they are). No matter which cooking method I use, I always test the internal temp using a meat thermometer to ensure the fattest parts hit 165˚F. When it does, remove the chicken immediately from the heat so it doesn’t dry out.

While the chicken cooks, mist a large skillet with oil spray and sauté spinach over medium-high heat until wilted down, about 3 to 5 minutes. The amount of raw spinach will likely be too much volume for the pan, so add extra handfuls as it wilts down in size. Season with salt and pepper. Set aside.

Preheat the broiler. Add a thin layer of marinara sauce in a casserole pan. Place the cooked chicken on top of the sauce, and layer each piece with marinara sauce, sautéed spinach, mozzarella cheese, Parmesan, and a pinch of optional oregano, red pepper flakes, and herbs.

Place in the oven and broil for 1 minute or so, until the cheese is hot and bubbly (watch carefully so it doesn’t burn!).

Spoon a thin layer of warmed sauce on each plate before placing the chicken. Serve and enjoy.