Chicken and Zucchini Parmesan

Recipe by Chef #344392
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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