I thought the idea of a chicken parm sub with spinach was great, but I was very disappointed with the flavor. The first time I made it, he chicken and the spinach were very bland and the marinara sauce (Bertolli) made the sandwich watery. I revamped the recipe by reducing the marinara with1/4 cup red wine, sauteed garlic and onions, garlic powder, onion powder, black pepper, and Italian seasonings. I also brined the chicken for 30 minutes, then rinsed it and added a little more kosher salt, black pepper, garlic powder, onion powder, dried basil, and Italian seasoning. After dredging it I pan fried it in about 1/2 cup EVOO and 2 tbsp butter. I know that's not quite as healthy, but I blotted the chicken with paper towel after cooking it. Finally, I kicked up the spinach by cooking it chicken soup base and then draining off the excess liquid. The second time around it tasted WAY better.