Italian

cheezy chicken parmesan with zuchinni "pasta" is for Dinner.

cheezy chicken parmesan with zuchinni "pasta" takes several minutes to prepare.

cheezy chicken parmesan with zuchinni "pasta" takes several minutes to cook.

cheezy chicken parmesan with zuchinni "pasta" makes 4 servings.

The ingredients for cheezy chicken parmesan with zuchinni "pasta" are:

tomato sauce and zuchinni:
2 T. Olive oil
1/4 red onion, chopped
3 cloves garlic, sliced thin
1 (28 oz.) can peeled plum tomatoes (prefer San Marzano, in juice, mashed)
1 sprig fresh basil
pepper
1/4 C. fresh parsley leaves, chopped
4 zuchinni (about 1.5 lbs.), trimmed at both ends

For chicken:
1/4 C. grated parmesan, plus 2 T. extra for serving
1/4 C. dried breadcrumbs
1 large egg white
1 pound boneless, skinless chicken breasts, split in half to make 6-8 large thin cutlets
4 teaspoons olive oil plus 2 tsp for serving
1/4 C. part-skim ricotta

Here is how you make cheezy chicken parmesan with zuchinni "pasta":

For sauce, heat 1 T. oil in large skillet over medium-low heat. Add onion, garlic, and 1/2 tsp salt and stir for 1 minute. Cover, reduce heat to very low and cook until vegetables are soft, about 5 mins (can add water if vegetables are starting to brown too fast). Add the tomatoes with juice, basil and another 1/2 tsp salt. Bring to a simmer, cover and simmer gently 5 mins. Then simmer very gently, partially covered, until thickened, about 20 mins. Season with 1/8 tsp. pepper.Meanwhile, using a mandolin or vegetable peeler, slice the zucchini lengthwise into 1/8 inch long strips (strips should be nearly as wide as the zucchini itself), turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers. Remove the tomato sauce to a bowl, heat the remaining 1 T. oil in skillet over medium heat. Add the zucchini and 1/4 tsp salt. Cover and cook until wilted, tossing often with tongs, 8-10 mins. Return the sauce to the pan, add 1 T. parsely, and season with 1/8 tsp. pepper; cover and set asideOn a plate, combine the breadcrumbs and 1/4 c. parmesan and the remaining chopped parsley, place the egg white on a second plate. Sprinkle chicken on both sides with salt and pepper. Dip the chicken into the egg whites, and then into the breadcrumb mixture to coat completely; set aside on a plate.Heat 2 tsp oil in each of 2 non-stick 10-inch skillets over medium-high heat. Add half the chicken to each skillet and cook until lightly brown on one side, 2-3 mins. Flip, and cook until chicken is firm and lightly browned on other side, 1-3 mins. To serve, rewarm zucchini in sauce over medium heat. Use tongs to make a "twist" of zucchini on each plate. Lean chicken cutlets against side of zucchini. Scoop 1 T. ricotta onto each plate and spoon remaining tomato sauce on top of the chicken. To garnish, drizzle chicken with 1/2 tsp olive oil, and sprinkle with 1 tsp. parmesan.Number of Servings: 4Recipe submitted by SparkPeople user BCURVIN.

The nutritional information for cheezy chicken parmesan with zuchinni "pasta" is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 281.8

• Total Fat: 15.4 g
• Cholesterol: 20.0 mg
• Sodium: 190.7 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 4.4 g
• Protein: 46.6 g

cheezy chicken parmesan with zuchinni "pasta" is Italian cuisine.