Cheezy Chicken Parmesan With Zucchini Pasta Recipes

CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"

Steps:

• For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
• Add the onion, garlic and 1/2 teaspoon salt.
• Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
• Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
• Bring to a simmer, cover and simmer gently 5 minutes.
• Then simmer very gently, partially covered, until thickened, about 20 minutes.
• Season with 1/8 teaspoon pepper.
• Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
• Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
• Add the zucchini and 1/4 teaspoon salt.
• Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
• Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
• Cut chicken breasts in half to make 6-8 large, thin cutlets.
• On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
• Place the egg white on a second plate.
• Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
• Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
• Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
• Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
• To serve, re-warm the zucchini in the tomato sauce over medium heat.
• Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates.
• Lean chicken cutlets against the side of zucchini.
• Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
• To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.

THE BEST PARMESAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
• Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
• Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

CHICKEN PARMESAN WITH ZUCCHINI PASTA

Steps:

• Line a baking sheet with parchment paper.
• Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
• Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
• Heat marinara sauce in a saucepan over low heat.
• Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
• Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
• Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
• Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.