CHICKEN PARMESAN OVER ZUCCHINI NOODLES

Chicken parmesan over zucchini noodles

A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? It works like a pencil sharpener, turning veggies into noodles.

Ingredients :

2 tablespoons olive oil, divided

















How Make It :






Preheat oven to 425°.






Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, 1/4 teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.






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.






Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds.






Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.



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 1/4 teaspoon salt, and half of basil.






Arrange 3/4 cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.














Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.



















 











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















How to Make It