Chicken Parmesan over Zoodles with Fresh Torn Basil
Author: Good Thyme Kitchen
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
Preaheat oven to 400 degrees
Place chicken between two sheets of wax paper and use a kitchen malet to pound flat.
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.
Dredge chicken in flour, dip both sides in eggs and coat with panko. Place back on wax paper.
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.
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.
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.
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/