Chicken Parmesan w Zucchini Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Chicken3 8oz Bnls, Sknls, chicken breast1 Cup Panko Japanese Bread Crumbs1/2 Cup Grated Parmesean Cheese1 Tbsp Garlic Powder1 Tsp Salt1/2 Tsp Ground Black Pepper3 Tbps Extra Vrigin Olive OilSauce5 Vine Ripe Tomatoes1/2 White Onion (medium)3 Garlic cloves1 Tbsp Extra Virgin Olive Oil1 Tbsp Chopped Oregano1/2 Tbsp Chopped Basil3/4 Cup mozzerela2 large Zucchini
Makes 6 Servings
Seed zucchini and cut into thin strips, roughly the size of linguine.
Cut onion into 1/2" x 1/2" pieces and set to the side. Mince garlic and set to the side. Cut tomatoes into 1/2" x 1/2" pieces and set to the side.
Pound chicken so that all 3 breasts are even in size. Cut each breast in half and set to the side.
Preheat oven to 350 degrees
In a medium bowl, combine bread crumbs, paramesan, garlic powder salt and pepper. Heat 2 Tbsp of EVOO in a large sautee pan. Coat the chicken and cook both sides over medium high heat until golden brown. Place the chicken in a large baking pan and cook for 20 minutes.
Heat 1 Tbsp of EVOO in a large sautee pan. Add onion and cook over medium high heat until just brown. Add garlic and cook until fragrant (about 30 seconds). Add tomotoes, basil, oregano and stir until heated. Reduce heat to low and simmer. Add 1/2 cup of water if needed.
Place zucchini in a steamer and cook until just tender (like pasta).
Place zucchini on plate followed by one piece of chicken and roughly 1 cup of tomato sauce. Top evenly with mozzerela and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMBER2241.
Seed zucchini and cut into thin strips, roughly the size of linguine.
Cut onion into 1/2" x 1/2" pieces and set to the side. Mince garlic and set to the side. Cut tomatoes into 1/2" x 1/2" pieces and set to the side.
Pound chicken so that all 3 breasts are even in size. Cut each breast in half and set to the side.
Preheat oven to 350 degrees
In a medium bowl, combine bread crumbs, paramesan, garlic powder salt and pepper. Heat 2 Tbsp of EVOO in a large sautee pan. Coat the chicken and cook both sides over medium high heat until golden brown. Place the chicken in a large baking pan and cook for 20 minutes.
Heat 1 Tbsp of EVOO in a large sautee pan. Add onion and cook over medium high heat until just brown. Add garlic and cook until fragrant (about 30 seconds). Add tomotoes, basil, oregano and stir until heated. Reduce heat to low and simmer. Add 1/2 cup of water if needed.
Place zucchini in a steamer and cook until just tender (like pasta).
Place zucchini on plate followed by one piece of chicken and roughly 1 cup of tomato sauce. Top evenly with mozzerela and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user AMBER2241.
Nutritional Info Amount Per Serving
- Calories: 357.9
- Total Fat: 16.0 g
- Cholesterol: 80.3 mg
- Sodium: 720.1 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.4 g
- Protein: 36.3 g
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