Chicken Parmesan over Zucchini Noodles

Adapted from Cooking Light

Chicken Parmesan over Zucchini Noodles
Adapted from cookinglight.com
Chicken Parmesan over Zucchini Noodles

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

Ingredients

  • 2 2

    2 tablespoons olive oil, divided

  • 1

    tablespoon • 1 tablespoon fresh thyme, chopped

  • 6

    • 6 garlic cloves, thinly sliced and divided

  • 1

    • 1 shallot, thinly sliced

  • 1

    pound • 1 pound heirloom tomatoes, chopped

  • 1/2

    cup • 1/2 cup dry white wine

  • 1/2

    teaspoon • 1/2 teaspoon kosher salt, divided

  • 1/2

    teaspoon • 1/2 teaspoon black pepper

  • 3 2%

    • 3 tablespoons 2% reduced-fat Greek yogurt

  • 1 1/4

    • 1 ounce grated Parmesan cheese (about 1/4 cup), divided

  • 4

    (4-ounce) • 4 (4-ounce) skinless, boneless chicken breast cutlets

  • 1/2

    cup • 1/2 cup whole-wheat panko

  • 1

    teaspoon • 1 teaspoon garlic powder

  • • Cooking spray

  • 4

    medium • 4 medium zucchini

  • 2

    ounces • 2 ounces fresh mozzarella cheese, very thinly sliced

  • 1/2

    cup • 1/2 cup torn basil leaves, divided

Directions

1 Preheat oven to 425°F. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half. 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°F for 12 minutes or until done. 4 Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds. (You can use a spiralizer for this if you have one.) 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. 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 ¼ teaspoon salt, and half of basil. 7 Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

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