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Chicken Parmesean

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 6 garlic cloves, thinly sliced and divided
  • 1 shallot, thinly sliced
  • 1 pound heirloom tomatoes, chopped
  • 1/2 cup dry white wine
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons 2% reduced-fat Greek yogurt
  • 1 ounce grated Parmesan cheese (about 1/4 cup), divided
  • 4 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/2 cup whole-wheat panko
  • 1 teaspoon garlic powder
  • Cooking spray
  • 4 medium zucchini
  • 2 ounces fresh mozzarella cheese, very thinly sliced
  • 1/2 cup torn basil leaves

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4
Spiralize zuchinni
Step 5

Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.

Step 6

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.

Step 7

Arrange 3/4 cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion;  Sprinkle with fresh basil and maybe some parsley 🙂

Yummmmm

 

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