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    You are in: Home / Recipes / Cheezy Chicken Parmesan With Zucchini "pasta" Recipe
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    Cheezy Chicken Parmesan With Zucchini "pasta"

    Cheezy Chicken Parmesan With Zucchini "pasta". Photo by threeovens

    1/1 Photo of Cheezy Chicken Parmesan With Zucchini "pasta"

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Mommy Diva's Note:

    A light, healthy way to enjoy your chicken parmesan without the guilt! From the Cook Yourself Thin show. **Havent made this yet, but it looked amazing...of course it appeared to have been cooked in under 30 minutes, but I am guesing it will tke me much longer. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    For the tomato sauce and zucchini pappardelle

    For the chicken

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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. Sprinkle chicken on both sides with salt and pepper. 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.
    5. 5
      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.
    6. 6
      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.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:

    • on February 12, 2012

      55

      I enjoyed this recipe very well. I did not miss the globe of mozzarella verse at all. The zucchini (I used yellow squash) was sweet and went very well with the tomato sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cheezy Chicken Parmesan With Zucchini "pasta"

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 393.1
     
    Calories from Fat 168
    42%
    Total Fat 18.7 g
    28%
    Saturated Fat 4.3 g
    21%
    Cholesterol 82.9 mg
    27%
    Sodium 355.8 mg
    14%
    Total Carbohydrate 22.4 g
    7%
    Dietary Fiber 5.6 g
    22%
    Sugars 11.4 g
    45%
    Protein 35.4 g
    70%

    The following items or measurements are not included:

    fresh basil

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