Chicken Parmesan over Zoodles with Fresh Torn Basil
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1.5 lbs chicken tenders, trimmed
  • 1 C panko breadcrumbs
  • ¼ C grated parmesan cheese
  • 2 eggs, beaten
  • ¼ C all purpose flour
  • 1 Tbsp unsalted butter
  • 3 Tbsp good quality olive oil + 1 Tbsp for zoodles
  • S&P
  • ½ C mozarella cheese, sliced
  • 3 C marinara sauce
  • ⅓ C shredded parmesan cheese
  • ¼ C fresh basil, torn and loosely packed
  • 3 large zuchinnis, spiralized
Instructions
  1. Preaheat oven to 400 degrees
  2. Place chicken between two sheets of wax paper and use a kitchen malet to pound flat.
  3. Mix panko and grated romano together on a plate and spread out evenly. Spread flour out on a separate plate. Add beaten eggs to a low bowl. Season both sides of chicken tenders with S&P.
  4. Dredge chicken in flour, dip both sides in eggs and coat with panko. Place back on wax paper.
  5. Heat a large skillet over medium heat. Add butter and olive oil to skillet. Add chicken, cook each side 3-4 minutes turning when golden brown. Remove from heat and allow chicken to cool on a rack.
  6. Line a casserole dish with marinara sauce. Place chicken over the top. Add a spoonful of marinara and sliced mozarella to the top of the chicken tenders. Sprinkle with half of parmesan cheese. Bake for 15-20 minutes until cheese melts and marinara bubbles.
  7. The last 5 minutes the chicken is cooking heat a skillet over medium heat with 1 Tbsp olive oil. Add spiralized zucchini noodles and sautee for 3 minutes. Add 1 C of marinara sauce to the pan and continue to cook for an additional 2 minutes. Remove from heat.
  8. Plate zoodles with a piece of chicken over the top. Spoon additonal sauce over the zoodles, garnish with remaining parmesan cheese and torn basil.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/chicken-parmesan-zoodles/