Search This Blog

Monday, September 9, 2013

Chicken Parmesan and Zucchini Noodles

I do not have a pic for this recipe.  I honestly thought I had already posted it and just went ahead and enjoyed it before I realized I had never posted this recipe.  So I apologize but don't let a lack of a picture deter you from trying this recipe.  It is so delicious and is low carb.  This time of year if anyone around you has a garden there is always zucchini to use up!

This recipe serves 2

2 boneless skinless chicken breasts
1/2 c, flour
2/3 c. panko crumbsc
1 egg
1/4 c. Parmesan cheese, shredded
2 alices provolone cheese
2 c. marinara sauce
1 T. olive oil
1 medium zucchini

Pound the chicken breasts until they are about 1/2" flat with a meat mallot or rolling pin.
Whip the egg and place in a bowl that is large enough to dip the breast into.  Place the flour on a piece of waxed paper.  Place the panko crumbs on another sheet of waxed paper.  Spray a baking sheet with nonstick cooking spray.  Dip the chicken breast in the flour, then the egg, then the panko crumbs.  Place on the greased baking sheet. Sprinkle with Parmesan cheese. Bake at 375 for 25 minutes. Place a slice of Provolone on top of each chicken breast and return to the oven for an additional 5 minutes.

While the chicken is baking, heat the marinara sauce.  Slice the zucchini lengthwise with a mandoline of a knife.  Heat the olive oil in a large saucepan and add the sliced zucchini.  Cook on medium heat for 10 minutes.  Stir in enough sauce to coat the zucchini.  \

When the chicken is done serve on top of the zucchini mixture.

No comments:

Post a Comment