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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.9
  • Total Fat: 11.8 g
  • Cholesterol: 75.5 mg
  • Sodium: 1,913.8 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 3.9 g
  • Protein: 34.3 g

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cheesey chicken parmesan with zucchini "pasta" from cook yourself thin

Submitted by: ANGIERUNNER

Introduction

this is from cooking show cook yourself thin with a little less olive oil and no parsley this is from cooking show cook yourself thin with a little less olive oil and no parsley
Number of Servings: 4

Ingredients

    for sauce:
    1 TBS olive oil
    1/4 red onion
    3 cloves garlic
    1 can of tomatoes diced with the juice
    1 sprig of fresh basil
    pepper and salt
    4 zucchini

    for chicken:
    1/4 parm cheese
    1/4 cup bread crumbs
    1 large egg white
    1 pound of chicken breast
    1 TBS olive oil
    1/4 ricotta cheese part skim

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Directions

1. for sauce heat some of the oil in large skillet and cook onion garlic and 1/2 tsp of salt over medium heat for 5 minutes , add tomatoes and juice and 1/2 tsp of salt and bring to a simmer for 5 minutes then cover and let simmer for 20 min.
2. cut the zucchini with a veggie pealer like little circles and when the sauce is done take sause out of skillet and cook zucchini with a little of oil until brown and remove.
3. mix the bread crumbs and parm and dip chicken in egg white and then the bread crumb mixture and cook in skillet .
4. reheat the zucchini and sauce and serve with the chicken and add a spoonful of ricotta cheese to each serving.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGIERUNNER.






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Member Ratings For This Recipe

  • I absolutely love this recipe and make it all the time, but now I'm on a lo carb diet and am only allowed up to 30g a day. Anyone have any suggestions how to bring the number down a little? Maybe pork rinds instead of breadcrumbs? - 3/24/13

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  • Bad
    0 of 2 people found this review helpful
    No way would I ever get near this will that kind of salt in take. I'd be blind before I finished. - 1/10/10

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  • Really good and easy to make! - 8/18/09

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