Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips.

Coarsely crush crispy onions.

In a mixing bowl, combine mozzarella and Parmesan.

Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Season both sides with 1/4 tsp. salt and a pinch of pepper.

Place chicken on prepared baking sheet.

Evenly top with half the cheese mixture (reserve remaining for polenta), crispy onions, then 1 tsp. olive oil.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.

Carefully remove from oven.

While chicken roasts, continue recipe.

Place a medium pot over medium-high heat and add 1 Tbsp. olive oil. Add polenta to hot pot and stir often until coated, 1-2 minutes.

Slowly pour in 2 cups water while stirring with a whisk. Add chicken base and garlic salt. Stir constantly until starting to thicken, 3-5 minutes.

Add cream base, remaining cheese mixture, and a pinch of pepper. Stir often until combined, 1-2 minutes.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner. Stir in spinach until combined.

In a microwave-safe bowl, combine marinara and 2 Tbsp. water. Cover with a damp paper towel.

Microwave covered until heated through, 30-60 seconds.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping chicken with sauce. Garnish with basil. Bon appétit!