Chicken Parmigiana with Zucchini Noodles

Chicken Parmigiana with Zucchini Noodles

Recipe from thenoshery.com

3 Chicken breasts

1 Cup reduced fat buttermilk

1/2 Cup panko bread crumbs

1 tsp Oregano

1 tsp Basil

1/2 tsp Thyme

1/2 tsp salt

1/4 tsp pepper

6 Small zucchinis

1 Large yellow squash

1 Shallot

3 Cloves garlic

1 Vine ripe tomato

1/4 Cup tomato sauce

1/4 Cup roasted red pepper

1/4 Cup chopped fresh basil

1/2 Cup mozzarella

3 Tbsp olive oil

Take chicken breasts and place in a 1 gallon Ziploc bag. Pound them out to about 1 inch. Fill a shallow pan (pie dish or other) with buttermilk. Let sit for about 5 minutes.

Meanwhile, fill another shallow pan or plate with bread crumbs. Add to the panko crumbs oregano, basil, thyme, salt, and pepper. Mix well. Take your chicken breasts and transfer to the panko, coating the chicken on both sides. Transfer to a baking sheet brushed with olive oil. Bake in the oven for 25 minutes, turning the breasts halfway.

While the chicken is in the oven, take your zucchini and cut in half (I found it easier to not cut them). Take a zest-er (or something to make thin noodle-ish shapes) and run it down the zucchini. do this along all the sides until it gets to the core. Discard the core. Do the same thing with the yellow squash. Set aside.

Thinly slice shallot, mince garlic cloves, dice tomato, slice the roasted red pepper and fresh basil.

Heat olive oil in a large skillet. Add shallot and garlic and saute until translucent. Add tomato sauce and half of the fresh basil. Stir and cook at medium for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.

Add zucchini noodles. Toss with the sauce and saute at medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don't want the zucchini to over cook and get soft.

Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broil and cook on normal until the cheese melts and bubbles.

Serve the chicekn over the pasta, garnish with fresh basil, diced tomatoes, and drizzle with olive oil.