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Chicken Parmesan over Zucchini Noodles

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Hands-on time 25 mins
Total time 1 hr, 15 mins
Yield

Serves 4

A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? It works like a pencil sharpener, turning veggies into noodles (look for them at kitchen stores and amazon.com).

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • 6 garlic cloves, thinly sliced and divided
  • 1 shallot, thinly sliced
  • 1 pound heirloom tomatoes, chopped
  • 1/2 cup dry white wine
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons 2% reduced-fat Greek yogurt
  • 1 ounce grated Parmesan cheese (about 1/4 cup), divided
  • 4 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/2 cup whole-wheat panko
  • 1 teaspoon garlic powder
  • Cooking spray
  • 4 medium zucchini
  • 2 ounces fresh mozzarella cheese, very thinly sliced
  • 1/2 cup torn basil leaves, divided

Nutrition Information

  • calories 400
  • fat 16.6 g
  • satfat 5.1 g
  • monofat 6.5 g
  • polyfat 1.6 g
  • protein 36 g
  • carbohydrate 23 g
  • fiber 5 g
  • cholesterol 91 mg
  • iron 3 mg
  • sodium 529 mg
  • calcium 163 mg

How to Make It

  1. Preheat oven to 425°.

  2. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, 1/4 teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.

  3. Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.

  4. Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds.

  5. Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.

  6. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining 1/4 teaspoon salt, and half of basil.

  7. Arrange 3/4 cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.