Breaded Chicken Topped w/ Tomato & Zucchini
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Meijer Ice Glazed Boneless Skinless Chicken Breast w/rib ..., 32 oz (remove)*Chef's Cupboard Bread Crumbs - Italian Style, 1 cup (remove)Parmesan Cheese, shredded, 1 tbsp (remove)Walnuts, .33 cup, chopped (remove)Garlic powder, 1 tbsp (remove)Red Ripe Tomatoes, 1 Italian tomato (remove)Zucchini, 1 cup, sliced (remove)Cobern Farms Shredded Cheese (Mexican Style), .5 cup (remove)
Mix the bread crumbs, parmesan cheese, walnuts and garlic powder together. You may omit the parmesan cheese and walnuts for less fat.
I cut my chicken breast in half so they are not so thick. There's no need to dip them in oil or eggs as long as they are wet enough to hold the breading on. I put my bread crumbs on a plate and places the chicken on them and turned them over and pressed on them a bit so the breads would stick.
Place the breaded chicken in a 13x9 pan lined with nonstick foil (this reynolds foil is AWESOME) Place it in a preheated 450 degree oven for 30 minutes about.
While waiting, cut up 1 tomato and 1 small zucchini and cook them in a good nonstick pan. Cook them on high and turn a few times- for about 5 minutes. If you don't have a good nonstick pan, you'll probably have to use a nonstick spray.
Once the chicken is done (no need to turn) top the chicken with the tomatoes and zucchini and shredded cheese and cook in oven for another 3 minutes or so.
This makes about 6-7 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user K5683LOVE.
I cut my chicken breast in half so they are not so thick. There's no need to dip them in oil or eggs as long as they are wet enough to hold the breading on. I put my bread crumbs on a plate and places the chicken on them and turned them over and pressed on them a bit so the breads would stick.
Place the breaded chicken in a 13x9 pan lined with nonstick foil (this reynolds foil is AWESOME) Place it in a preheated 450 degree oven for 30 minutes about.
While waiting, cut up 1 tomato and 1 small zucchini and cook them in a good nonstick pan. Cook them on high and turn a few times- for about 5 minutes. If you don't have a good nonstick pan, you'll probably have to use a nonstick spray.
Once the chicken is done (no need to turn) top the chicken with the tomatoes and zucchini and shredded cheese and cook in oven for another 3 minutes or so.
This makes about 6-7 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user K5683LOVE.
Nutritional Info Amount Per Serving
- Calories: 326.7
- Total Fat: 13.3 g
- Cholesterol: 81.5 mg
- Sodium: 561.7 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.4 g
- Protein: 34.3 g
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