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Chicken Parmesan Over Zoodles

4,941 views · Published 28 December 2015 · 2:38 · Indexed 30 October 2026

Channel: Cooking Light · 2015 · Howto & Style

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Enjoy a lighter pasta for your favorite weeknight meal with zucchini noodles. They add a punch of fiber, and a boost of nutrients to this classic dish in just two additional minutes.

Ingredients
2 tablespoons olive oil, divided
1 tablespoon chopped
fresh thyme
6 garlic cloves, thinly sliced and divided
1 shallot, thinly sliced
1 pound heirloom tomatoes, chopped
½ cup dry white wine
½ teaspoon kosher salt, divided
½ teaspoon black pepper
3 tablespoons 2% reduced-fat Greek yogurt
1 ounce grated Parmesan cheese (about ¼ cup), divided
4 (4-ounce) skinless, boneless chicken breast cutlets
½ cup whole-wheat panko
1 teaspoon garlic powder
Cooking spray
4 medium zucchini
2 ounces fresh mozzarella cheese, very thinly sliced
½ cup torn basil leaves, divided

Preparation
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 yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets 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, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds.

5. Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce 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 remaining 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.

SERVES: 4

CAL 400; FAT 16.6g; PROTEIN 36g; CARB 23g; SODIUM 529mg

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