Summer Chicken Parmesan

By KeyIngredient

Ingredients

• 1 ounce white whole-wheat flour (about 1/4 cup)
• 1 large egg, lightly beaten
• 2/3 cup plain whole-wheat breadcrumbs
• 4 (4-oz.) chicken breast cutlets
• 5/8 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• Cooking spray
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
• 1 1/2 cups chopped zucchini (about 1 medium)
• 1 1/2 cups cherry tomatoes, halved
• 2 garlic cloves, thinly sliced
• 1/4 cup chopped fresh basil

Preparation

Step 1

Preheat broiler with oven rack in middle position.

Place flour, egg, and breadcrumbs in separate shallow dishes.
Sprinkle chicken with 1/2 teaspoon salt and pepper.
Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.

Step 2
Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add 2 cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat procedure with 1 1/2 teaspoons oil and remaining cutlets.


Step 3
Top cutlets with cheese; broil 1 1/2 minutes. Heat remaining oil in skillet. Add zucchini; sauté 1 minute. Add remaining 1/8 teaspoon salt, tomatoes, and garlic; sauté 4 minutes. Serve with chicken, and top with basil.