Baked Chicken Parmesan with Zucchini Ribbons

A lighter take on chicken parmesan, using baked chicken and zucchini ribbons instead of pasta to reduce fat.

Ingredients

• 4 (6-8 oz each) Boneless, skinless chicken breasts
• 2 large Zucchini
• 1 jar (410-650 mL) Pasta Sauce
• 4 slices (210-730 g) Cheese Slices
• 1/2 cup Italian breadcrumbs
• 1 tsp Dried basil
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder
• As needed Olive oil spray
• 1 large Egg

Instructions

1. Preheat oven to 375°F (190°C). Spray baking sheet with olive oil.
2. In a shallow dish, whisk the egg. In another shallow dish, combine breadcrumbs, basil, oregano, and garlic powder.
3. Pound chicken breasts to even thickness (about 1/2 inch).
4. Dip each chicken breast in the egg, then dredge in the breadcrumb mixture, pressing to adhere.
5. Place chicken on baking sheet and spray lightly with olive oil spray. Bake for 20 minutes.
6. Top each chicken breast with pasta sauce and a slice of mozzarella cheese.
7. Bake for another 10-15 minutes, or until cheese is melted, chicken is cooked through, and internal temperature reaches 165°F (74°C).
8. While chicken is baking, use a vegetable peeler to create zucchini ribbons.
9. Steam or sauté zucchini ribbons until tender-crisp. Season with salt and pepper.
10. Serve chicken over zucchini ribbons.

Cuisine: Italian

Suitability: low fat,family-friendly

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 4

Meal Type: dinner