Healthy Baked Chicken Parmesan With Zucchini Noodles1
…OR HAVE YOU BEEN DOWN?
Sorry, all caps – just really excited right here.
There are so many more recipes I plan to make in the spiralized Loaded Potatoes with BBQ Sauce (hello football parties) towards the California Roll Sushi Bowl (OMG it includes a ginger peanut dressing). Make sure you buy the publication so you can enjoy these with me too.
Now let’s discuss this HEALTHY baked poultry parmesan, shall we?
This baked chicken parmesan meal makes for a killer date night dinner or couple’s night in. I am OBSESSED and like that I can feel great about noshing upon this better for you version.
Don’t forget to grab a copy of Ali’s new book here !
Prep period:
30 mins
Cook period:
30 mins
Total time:
1 hour
Ingredients
1 large egg
For the sauce:
1 (15 ounce) can diced tomatoes
1 (6 ounce) can tomato paste (no salt added is most beneficial)
1/3 cup water
1 tablespoon dried oregano
1/4 teaspoon fennel seeds
1/8 teaspoon freshly ground black pepper
1/2 cup shredded mozzarella cheese
4 zucchini, spiralized and noodles trimmed (use Knife D)
Instructions
Preheat oven to 400 levels F. Collection a cooking sheet with parchment paper.
Create your dredging train station. On a large plate, combine all the elements for the loaf of bread crumbs and stir to combine. Beat the egg inside a shallow moderate bowl. Set the dishes side by side. Functioning one piece at the same time, dip the poultry first beef liver wrapped in bacon the egg and invite the excess to drip back to the bowl. After that dip it in the loaf of bread crumbs, turning to coating and pressing to adhere. Place on prepared cooking sheet and bake for 15-20 minutes or until cooked through and no longer pink.
While the poultry bakes, heat the oil in a large skillet over moderate heat. Once essential oil is hot, add onion, garlic clove and crimson pepper flakes and cook for a couple a few minutes or until onions commence to soften. Next add in diced tomato vegetables, tomato paste, water, basil, dried oregano, fennel seeds, sodium and pepper. Stir until well combined, then reduce heat to low and simmer for ten minutes or before sauce thickens. Transfer half of the sauce to a medium bowl and set aside, reserving the remainder in the skillet over low warmth.
Once chicken is done food preparation, remove the baking sheet from your oven and pour sauce from your bowl on the poultry. Best each piece with 2 tablespoons of shredded mozzarella parmesan cheese. Go back to the range and bake for 5 minutes much longer or until mozzarella cheese melts.
Come back the skillet with the remaining sauce to moderate high heat.
Add the zucchini noodles and make for about 5 minutes or until al dente. Divide the noodles among four plates. Top with poultry. Enjoy!