Chicken Parmigiana with Zucchini Noodles
From tlewis 14 years agoIngredients
- 3 chicken breasts shopping list
- 1 cup reduced fat buttermilk shopping list
- ½ cup panko bread crumbs shopping list
- 1 tsp oregano shopping list
- 1 tsp basil shopping list
- ½ tsp thyme shopping list
- ½ tsp salt shopping list
- ¼ tsp pepper shopping list
- 6 small zucchinis shopping list
- 1 large yellow squash shopping list
- 1 shallot shopping list
- 3 cloves garlic shopping list
- 1 tomato shopping list
- ¼ cup tomato sauce shopping list
- ¼ cup roasted red pepper shopping list
- ¼ cup chopped fresh basil shopping list
- ½ cup mozzarella shopping list
- 3 Tbs olive oil shopping list
How to make it
- Take 3 large chcicken breasts and place in 1 gallon Ziploc bag. Pound them out to 1 inch.
- Fill shallow pan (like pie dish) with 1 cup reduced fat buttermilk. Let them soak about 5 minutes.
- While chicken in saoking in buttermilk, fill another shallow pan with ½ cup Panko bread crumbs.
- Add to the bread crumbs 1 tsp oregano, 1 tsp basil, ½ tsp thyme, ½ tsp, salt, ¼ tsp pepper. Mix well.
- Take your chicken breasts and transfer to the Panko, coating both sides.
- Transfer to a baking sheet brushed with 1 ½ Tbs olive oil.
- Bake in oven at 350º for 25 minutes, turning the breasts half way.
- While the chicken is in the oven, take your zucchini and cut in half.
- Take a zester and run it down the zucchini. Do this along all the sides until you get to the core.
- Discard the core.
- Do the same thing with yellow squash. Make sure you have 2 generous cups of zucchini and squash.
- Set aside.
- Thinnly slice 1 shallot, mince 3 garlic cloves, dice one ripe tomato, slice ¼ cup roasted red pepper and ¼ cup fresh basil.
- Check your chicken. Make sure it is flipped.
- Heat 1 Tbs of olive oil in a large skillet. Add garlic and shallotand saute until they are just beginning to get translucent.
- Add ¼ cup tomato sauce and ½ of your basil. Stir and cook for 2 minutes on medium heat.
- Add tomatoes and red peppers.
- Stir and let simmer for 5 minutes.
- Add the zucchini noodles. Toss with the sauce and saute at a meduim heat for 5 minutes. Add salt and pepper to taste.
- Remove from heat and tranfer to bowl. This is to prevent the zucchini from overcooking and getting soft.
- Take the chicken from the oven and sprinkle with mozzarella. Put under broiler under normal heat until cheese melts and bubbles.
- Serve the chicken over the zucchini pasta. Garnish with fresh basil, diced tomato and drizzle with olive oil.
People Who Like This Dish 6
- Live2day Nowhere, Us
- notyourmomma South St. Petersburg, FL
- anemtchick Indianapolis, IN
- m2googee Tomball, TX
- crazeecndn Edmonton, CA
- jlv1023 Ansonia, Connecticut
- tlewis Fair Oaks, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
I love this recipe! Saving it ti try soon, great post.
m2googee in Tomball loved it -
Love zucchini noodles...if you really want to low carb it....try crumbling up pork rinds as your crusting material for the chicken...crushed pork rinds = zero carbs. Love this recipe.
notyourmomma in South St. Petersburg loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments