Baked Chicken Parmesan with Zoodles
A nice change from pasta - zucchini zoodles instead!
- 4
Ingredients
- 3 large organic zucchini (or yellow summer squash)
- 1 lb boneless, skinless organic chicken breasts
- 1 large egg
- 1 cup homemade GF breadcrumbs
- 1/2 cup fresh grated Parmesan cheese
- 1/4 tsp sea salt
- 1/4 tsp dried Italian herb seasoning
- 1 1/2 cups organic marinara sauce
- Shredded mozzarella cheese, if desired
Preparation
Step 1
Using a spiralizer with the small-hole blade attachment, make zucchini noodles; set aside. For step-by-step instructions on how to make zoodles, be sure to check out my How to Spiralize in 3 Easy Steps Photo Tutorial.)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
In a wide shallow bowl or dish, whisk egg until slightly foamy. Cut chicken breasts into strips.
On a large plate, combine breadcrumbs, Parmesan cheese, salt and Italian seasoning.
Dip chicken into egg wash, one piece at a time, and dredge through the breadcrumb mixture, making sure to thoroughly coat each side.
Place chicken tenders on prepared baking sheet and sprinkle with a pinch of salt.
Bake approximately 15-18 minutes, until breadcrumbs are lightly browned and chicken is cooked through. Sprinkle top with mozzarella cheese, if desired, and return to oven for just a minute or two to melt the cheese.
While Parmesan chicken tenders are baking, warm the marinara sauce. Then, just before you're ready to serve, steam the zucchini noodles about 2-3 minutes until desired texture is reached. (Do not overcook, as zucchini noodles are best al dente, not mushy.)
Use tongs to divide zucchini noodles among four plates. Top with marinara sauce and 2-3 parmesan chicken strips. Easy and delicious!