1poundboneless skinless chicken breasts, cut into cutlets, cut length-wise in half and then in half, makes about 8 pieces
1large eggs, beaten
1/2cupplain breadcrumbs, store bought
1/3cupparmesan cheese, grated
2Tablespoonsfresh Italian parsley, chopped
1/2teaspoongarlic powder
1/4teaspoonpepper
1/2teaspoonsalt
approx. 3 Tablespoons olive oil, divided for frying
2Tablespoonsunsalted butter, divided
marinara sauce, store bought or homemade (for baking and for serving)
8ouncepackage fresh mozzarella cheese, sliced into 8 slices
12-ouncepackage Green Giant Zucchini Veggie Spirals
1/2Tablespoonolive oil
salt & pepper
Instructions
Heat oven to 400 degrees F.
Prep the chicken.
Beat one egg in a shallow dish. In another shallow dish, add breadcrumbs, parmesan cheese, parsley, garlic powder, pepper and salt to make the breading.
Dip each piece of chicken into the beaten egg and using a fork or spoon, add the chicken to the shallow dish with the breading. Make sure each side of all of the chicken is coated with the breading. Place on a clean plate.
Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a nonstick skillet for 3 to 4 minutes on medium high heat. Add half the chicken to the skillet and cook for 3 to 4 minutes on each side. Remove from skillet and place on a paper towel lined clean plate.
Clean skillet with a paper towel and add 1.5 tablespoons olive oil and 1 tablespoon butter. Once the butter melts, add the rest of the chicken and cook for 3 to 4 minutes on each side. Wipe skillet clean again.
Add chicken to a baking dish and on each piece of chicken, spoon about 1 tablespoon of marinara and add one slice of fresh mozzarella cheese. Bake for 8 to 10 minutes in the oven, until the cheese melts. Then, turn the broiler on and broil so the cheese browns a little for 2 to 3 minutes (be sure to watch carefully so it doesn’t burn).
Cook the Zucchini Noodles
While the chicken is in the coven, cook the zucchini veggie spirals. Add the zucchini spirals to the the nonstick skillet and cover. Cook for about 8 to 10 minutes, stirring every so often with a rubber spatula. Drain the water. Add olive oil and sautée the zucchini for 2 to 3 minutes before flipping and cooking for another couple of minutes. Season with salt and pepper.
Remove from skillet and serve on a plate with more marinara topped with the baked chicken.
Notes
Note: This recipe reheats really well. I store the chicken and the zucchini noodles in separate containers in the refrigerator.