Zucchini Crusted Chicken
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 603.2
- Total Fat: 42.7 g
- Cholesterol: 142.3 mg
- Sodium: 1,063.0 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 5.1 g
- Protein: 20.1 g
View full nutritional breakdown of Zucchini Crusted Chicken calories by ingredient
Introduction
grated zucchini to crust chicken cutlets, and then the cutlets are covered with grated parmesan cheese and served on top of jarred marinara sauce. grated zucchini to crust chicken cutlets, and then the cutlets are covered with grated parmesan cheese and served on top of jarred marinara sauce.Number of Servings: 2
Ingredients
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Ingredients:
2 good-sized boneless, skinless chicken breasts
1 medium-sized zucchini
1/2 cup all-purpose flour
Couple of eggs
Grated parmesan cheese
Jarred marinara sauce
Salt, pepper, olive oil
Directions
Use a box grater to grate the zucchini into a 9 x 13-inch baking dish and then toss just enough flour into that to lightly coat the zucchini and spread it out in the dish.
Next, add about 1/2 cup all-purpose flour to a large, shallow mixing bowl and beat a couple of eggs in another large, shallow bowl.
Make sure the chicken breasts are thin so that they cooks quickly. If the chicken is a bit thick, cut it in half from top to bottom before seasoning them with salt and pepper.
Dredge the chicken first in the all-purpose flour, then lightly in the beaten eggs and then press both sides firmly into the grated zucchini.
Use a large nonstick pan with a good splash of olive oil on medium-high heat to sauté the chicken and, at the same time, use another small pot to get the marinara sauce going.
Cook the first side of the chicken until it is a nice golden brown and then very carefully flip them over. Let them go on the second side for a couple of minutes.
Sprinkle a little grated parmesan over the top of each breast, turn the heat down a little bit and put a lid on top to help cook the chicken and melt the cheese. When the chicken is cooked enough, put some marinara on a plate, place the chicken on top and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user ROSEBOLL.
Next, add about 1/2 cup all-purpose flour to a large, shallow mixing bowl and beat a couple of eggs in another large, shallow bowl.
Make sure the chicken breasts are thin so that they cooks quickly. If the chicken is a bit thick, cut it in half from top to bottom before seasoning them with salt and pepper.
Dredge the chicken first in the all-purpose flour, then lightly in the beaten eggs and then press both sides firmly into the grated zucchini.
Use a large nonstick pan with a good splash of olive oil on medium-high heat to sauté the chicken and, at the same time, use another small pot to get the marinara sauce going.
Cook the first side of the chicken until it is a nice golden brown and then very carefully flip them over. Let them go on the second side for a couple of minutes.
Sprinkle a little grated parmesan over the top of each breast, turn the heat down a little bit and put a lid on top to help cook the chicken and melt the cheese. When the chicken is cooked enough, put some marinara on a plate, place the chicken on top and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user ROSEBOLL.