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Chicken Parmigiana with Zucchini Noodles

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A new twist on chicken parmigiana with noodles. Not only is it delicious but it is healthier too.

Ingredients

  • 3 whole Boneless, Skinless Chicken Breasts
  • 1 cup 2% ButterMilk
  • ½ cups Panko Bread Crumbs
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • ½ teaspoons Dried Thyme
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Pepper
  • 6 whole Shredded Zucchini
  • 1 whole Yellow Squash
  • 1 whole Shallot, Thinly Sliced
  • 3 whole Garlic, Minced
  • 1 whole Tomato, Seeded And Diced
  • ¼ cups Tomato Sauce
  • ¼ cups Roasted Red Peppers, Chopped
  • ¼ cups Fresh Basil, Julienned
  • ½ cups Mozzarella, Shredded
  • 3 Tablespoons Extra Virgin Olive Oil

Preparation

Take 3 large chicken breast and place in a 1 gallon Ziploc bag. Take a rolling pin and pound them out to about 1 inch.

Fill a shallow pan, (I used a pie dish) with 1 cup reduced fat buttermilk. Let them soak for about 5 minutes.

While the chicken sits in the butter milk, fill another shallow pan or plate with 1/2 a cup of panko bread crumbs.

Add to the panko crumbs 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1/2 kosher salt & 1/4 pepper. Mix well.

Take your chicken breast and transfer to the panko, coating the chicken on both sides.

Transfer to a baking sheet brushed with 1 1/2 Tbs of olive oil. Bake in the oven at 350 for 25 minutes, turning the breasts half way.

While the chicken is in the oven take your zucchini and cut in half. I used 6 small zucchinis.

Take a zest-er or julienne cutter and run it down the zucchini. Do this along all the sides till you get to the core. Discard the core. Do the same thing with 1 yellow squash. Make sure you have 2 generous cups of zucchini and squash. Set aside.

Thinly slice 1 shallot, mince 3 garlic cloves, dice 1 vine ripe tomato, slice 1/4 cup of roasted red pepper and 1/4 cup of fresh basil.

Check your chicken, do you need to flip it?

Heat a 1 Tbs of olive oil in a large skillet. Add garlic and shallot and saute till they just beginning to get translucent.

Add 1/4 cup of tomato sauce and half of your basil. Stir and cook at a medium heat for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.

Add the zucchini noodles. Toss with the sauce and saute at a medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don’t want to the zucchini to over cook and get soft.

Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broiler and cook on normal until the cheese melts and bubbles.

Serve the chicken over the pasta, garnish with fresh basil, diced tomato and drizzle with olive oil.

9 Comments

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jujubee on 8.27.2010

Question: By using the zester on the squash, do the “noodles” come out spaghetti shaped or is the texture more like shredded squash?

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Lindsey @ Sunshine and Jellybeans on 8.3.2010

My boyfriend’s mother just gave me 3 huge zucchini – this is an awesome idea for using up some of them! I will hopefully make this week and let you know the results!

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deme7 on 12.14.2009

This was delicious! My husband and daughter loved it as well. I’m making it for the second time tonight. We especially loved the zucchini noodles. Thanks for sharing!

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pattyhans on 8.10.2009

This was wonderful! Even my husband, who has recently informed me that he is “sick of zucchini – why did you plant so darn many this year?!” told me he loved it AND wanted me to be sure to make it again before zucchini season ended!

That said – the noodles took me a lot more time to make than the recipe implied. Maybe I’m just slower with the zester?

But the taste was terrific- and I WILL make it again this summer!

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Tasty Retreat on 8.2.2009

This looks beautiful — love the idea of zucchini noodles!

One Review

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HeatherNikki on 4.18.2013

I have never done the zucchini noodle thing before but I wanted to give it a try, and have an excuse to use my mandolin. It turned out great, I had a chicken parm lover over for dinner and he said it was one of the best he’s had.

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