Utilizing a spiralizer, zucchini is transformed into a delicious substitute for pasta in this non-breaded take on chicken Parmesan.
Prep:
20 mins Cook:12 mins
Total:
32 mins Servings:4
Yield:
4 servings
Ingredients
4 zucchini, cut into twistings utilizing a winding slicer
1 teaspoon salt
1 tablespoon Italian flavoring
salt and ground dark pepper to taste
4 skinless, boneless chicken bosom parts
1 cup marinara sauce
cooking shower
¼ cup newly ground Parmesan cheddar, or to taste
Directions
Stage 1
Line a preparing sheet with material paper.
Stage 2
Spot zucchini twistings in a colander and sprinkle 1 teaspoon salt and Italian flavoring over zucchini; throw to cover. Set colander over a bowl to permit water from zucchini to deplete.
Stage 3
Envelop chicken by saran wrap and spot on a work surface; pound into 1/4-to 1/2-inch thickness. Eliminate plastic wrap and season chicken with salt and pepper.Stage 4
Warmth marinara sauce in a pot over low warmth.Stage 5
Coat a nonstick skillet with a cooking splash and spot over medium-high warmth. Cook chicken in the hot skillet until sautéed and not, at this point pink in the middle, 4 to 5 minutes for each side. Move chicken to the readied heating sheet.Stage 6
Set stove rack around 6 crawls from the warmth source and preheat the broiler's oven.Sage 7
Spot zucchini in a similar nonstick skillet over medium-high warmth; cook and mix until delicate yet firm to the chomp, 3 to 4 minutes.
Stage 8
Spoon marinara sauce over every chicken bosom and top with mozzarella cheddar.
Stage 9
Cook chicken in the preheated stove until cheddar is softened, 1 to 2 minutes.
Stage 10
Move zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheddar.
Nutrition Facts
Per Serving:
277 calories; protein 37.2g; carbohydrates 10g; fat 9.5g; cholesterol88.2mg;sodium 1190mg.
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