Chicken Parmesan Over Zoodles

This recipe comes from From Inspiralize Everything, page 256 Butternut squash or rutabaga noodles could be used instead of zucchini

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400º. Line a baking sheet with parchment paper.

Step 2

Set up your dredging station. On a large plate, combine all the ingredients for the bread crumbs and stir to combine. Beat the egg in a shallow medium bowl. Set the dishes side by side. Working one piece at a time, dip the chicken first in the egg and allow the excess to drip back into the bowl. Then dip it in the bread crumbs, turning to coat and pressing to adhere. Place on the prepared baking sheet and bake for 15-20 minutes or until cooked through and no longer pink.

Step 3

While the chicken bakes, heat the oil in a large skilled over medium heat. When the oil is simmering, add the onion, garlic, and red pepper flakes. Cook for 2 minutes or until onion begins to soften. Add the tomatoes with their juices and the oregano, and season with salt and pepper. Crush the tomatoes with the back of a wooden spoon. Reduce the heat to low and simmer for 10 minutes or until the sauce thickens. Stir in the basil Transfer half the sauce to a medium bowl and set aside, reserving the remainder in the skillet over low heat.

Step 4

Remove the baking sheet from the oven and pour the sauce from the bowl over the chicken. Top each piece with a slice of cheese and return to the oven to bake for 5-10 minutes or until cheese is melted.

Step 5

Return the skillet with the remaining sauce to medium-high heat. Add the zoodles and cook for about 5 minutes or until al dente.