• D5e74f82e14a65dd50c58e4a4731902f

Chicken Parmesan Over Zucchini Noodles

Prep
Cook
Serves 4people
Ingredients
2
tbsp olive oil, divided
1
tbsp chopped fresh thyme
6
garlic cloves, thinly sliced and divided
1
shallot, thinly sliced
1
lb heirloom tomatoes, chopped
1/2
cup dry white wine
1/2
tsp kosher salt, divided
1/2
tsp black pepper
3
tbsp 2% reduced-fat Greek yogurt
1
oz grated Parmesan cheese (about 1/4 cup), divided
4
(4 oz) skinless, boneless chicken breast cutlets
1/2
cup whole-wheat panko
1
tsp garlic powder
Cooking spray
4
medium zucchini
2
oz fresh mozzarella cheese, very thinly sliced
1/2
cup torn basil leaves, divided
Directions
1.
Preheat oven to 425°. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, 1/4 teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half. Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
2.
Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds. Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
3.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining 1/4 teaspoon salt, and half of basil.
4.
Arrange 3/4 cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

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