55 min 4
Chicken Parmesan and Zoodles
There’s nothing like an old-fashioned Italian dinner with the family that consists of ridiculously sized slabs of breaded chicken and a big bowl of pasta. Of course, chicken Parmesan isn’t exactly an authentic Italian dish, but we’ll pretend it is for the sake of our eager taste buds. This recipe is an homage to the original—a perfectly cooked “breaded” breast on top of tender garlicky zoodles with stringy mozzarella cheese and homemade tomato sauce.
2 cups crushed pork rinds
1 cup grated organic Parmesan cheese
2 tablespoons Italian seasoning
4 boneless, skinless free-range chicken breasts, butterflied and pounded flat
1 cup shredded organic mozzarella cheese
4 small to medium zucchini
2 tablespoons garlic infused olive oil
1 teaspoon garlic salt
1 cup Rhode Island Red Marinara Sauce
Directions Preparing:10 minCooking:45 min
Step 1Preheat the oven to 375°F.
Step 2Line a rimmed baking sheet with parchment paper and set a wire rack on the parchment.
Step 3In a large bowl, combine the pork rinds, Parmesan cheese, and Italian seasoning. One at a time, put a chicken breast in the bowl and shake the bowl until the breast is totally covered in breading. Place each breaded chicken breast on the wire rack.
Step 4Sprinkle the mozzarella cheese on the top of each chicken breast.
Step 5Bake the chicken until cooked through, 30 to 45 minutes.
Step 6Meanwhile, spiralize the zucchini or shave them with a vegetable peeler. Place the zoodles in a large bowl and toss them with the garlic oil and garlic salt. Set aside.
Step 7When the chicken breasts are done, remove them from the oven and transfer to a serving plate.
Step 8In a large skillet, warm the seasoned zoodles over medium-high heat. Cook them just enough to get them hot, 1 to 2 minutes. Add the marinara and continue cooking only until the marinara is hot, about 1 more minute.
Step 9Plate the saucy zoodles next to the chicken, and drizzle any extra tomato sauce over the dish. Serve immediately.
Nutrition Facts (per serving of 4)