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
Details
Servings 4
Preparation time 25mins
Cooking time 75mins
Adapted from cookinglight.com
Preparation
Step 1
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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