Baked Chicken Parmesan Over Zucchini Noodles

One of my favorite recipes with zucchini noodles! This healthy meal will leave
you satisfied.

Servings: 4 servings

Author:

Main Course Main Dish

American

baked chicken parmesan zucchini noodles

Instructions

1 Preheat oven to 425°.
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 panko and garlic powder. Dip cutlets in eggs and dredge 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.
4 Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles
or thin strips.
5 Preheat broiler to high. Top each cutlet 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 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.