I joined the craze, I got one of those zoodle makers where you transform veggies into pasta. I feel like I should utilize it more but so far I have one zoodle dish I make over and over again that Nathan will gladly eat which can be a challenge some days. I stole this recipe from Pinterest and it honestly is so quick, is perfect for cast iron skillets and is low carb if that's your thing. If you read my earlier post I made pasta sauce specifically for this dish but you can use jarred sauce, I'm not trying to sound like Ina Garten I swear! (Google Ina Garten Memes and you'll get the reference.) I choose not to cook the zoodles in any way. I let the heat of the chicken and hot sauce "steam" them but feel free to zap them in the microwave. DON"T BOIL THEM like pasta or you will have mush. They don't act like pasta. You can saute them a little bit but remember they are a water packed veggie and must be treated accordingly.
Healthy Chicken Parm from Pinch of Yum
- ¼ cup whole wheat breadcrumbs
- ¼ cup panko bread crumbs
- ¼ cup Parmesan cheese
- 1 teaspoon dried Italian herbs
- salt and pepper
- 2 tablespoons oil
- 4 chicken breasts (about 1 pound)
- 1½ cups DeLallo Creamy Vodka tomato sauce (or any tomato sauce - but that vodka sauce is YUMMY)
- 4 slices fresh mozzarella cheese
- 2 zucchinis
- Prep: Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat.
- Fry: Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half - pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken. Add the chicken to the hot skillet and fry for 3-4 minutes on each side. You want the outside to be golden brown - the inside can finish cooking in the oven.
- Bake: Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
- Finish: While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.
Before baking, if you have a lot of stray crumbs in the pan, I would suggest removing the chicken, draining out the excess oil and breadcrumbs, and then returning the chicken to the clean pan to avoid a burnt breadcrumb situation in the oven.
Also, if you really want the chicken to stay crispy, heat the sauce separately and add it over everything at the end. The chicken loses a little crispy exterior as it bakes in the sauce - I didn't mind it, but just something to think about if you want the crispy chicken.
Finally, I leave the zucchini noodles raw because otherwise I felt like they got too soggy and watery. When you add the warm chicken and sauce, the noodles will soften but keep just enough crunch to still be appetizing.