Chicken And Zucchini Parmesan Food

CHICKEN PARMESAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
• Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
• Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

BAKED CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
• Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

CHICKEN AND ZUCCHINI PARMESAN

Steps:

• Preheat broiler.
• Spray a jelly roll pan with non-stick cooking spray.
• Wash and peel onion and cut into ¼ inch thick slices.
• Arrange onion slices in a single layer in the prepared pan and spray lightly with non-stick cooking spray.
• Broil onion slices 5 inches from heat for 10 minutes, turning over after 5 minutes, or until tender and lightly charred.
• Meanwhile, prepare chicken by placing between two pieces of plastic wrap and pounding with a wooden mallet to approximately ½ inch thickness; set aside. Crush that garlic and mix it in a small bowl with the 1 ½ tsp oil, 1 tsp water basil, oregano and pepper.
• Brush both sides of zucchini and chicken with herb-oil mixture.
• Using a metal spatula, push the onions toward the centre of the pan, creating a stack.
• Place the chicken on top of the onions and arrange the zucchini slices around the stack.
• Broil 7-9 minutes, or until chicken is cooked through and zucchini slices are tender.
• Change broiler setting to bake at 450° F and preheat.
• Spray a shallow baking dish with non-stick cooking spray.
• Transfer the chicken and onions to the baking dish, then place the zucchini on top. Spoon the canned tomatoes and their juice over the chicken and vegetables.
• Sprinkle with the cheeses and bake for 10 minutes, or until the sauce is bubbly and the cheeses are melted.
• Meanwhile, assemble your tossed salad with a variety of washed salad greens and vegetables, and toss with your favourite fat free salad dressing.

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.