Last week I asked Jason what he wanted on the menu for dinner and he told me that he wanted Parmesan Crusted Chicken (not to be confused with Parmesan Chicken, which is a very different thing!) I decided to humor him and throw together a dish that also had some fresh vegetables. My sister-in-law gave me a slicer for Christmas and I decided this was the perfect time to put it to use. I decided on Parmesan Crusted Chicken with Zucchini Spirals and it was a hit!
2 large chicken breasts (pounded to be 1/4 inch thick)
3/4 cup of seasoned panko breadcrumbs
1/4 cup of fresh grated Parmesan cheese
1 egg, beaten
Salt & pepper
2 tablespoons coconut oil
1/2 tablespoon olive oil
1 medium zucchini
Extra grated Parmesan for topping
Pre-heat oven to 375 degrees.
Prep zucchini by making spirals. I used my slicer from Pampered chef. Set aside. Combine breadcrumbs and Parmesan cheese in a shallow dish. Beat egg in a shallow bowl/dish. Pound chicken breast until 1/4 inch thick. Salt & pepper both sides of the chicken. Dip chicken into beaten egg and then dredge in the breadcrumb mixture. Set aside. Heat two tablespoons of coconut oil in a large, oven proof saute pan. Brown the chicken in the oil on both sides (approximately 3-5 minutes per side). Pop chicken in the oven for about 15-20 minutes.
When the chicken is almost done cooking, heat olive oil in another smaller saute pan. Add zucchini spirals and saute for 3-5 minutes. Sprinkle with salt & pepper. Be careful not to cook the zucchini too long as it will cook down a lot and it’s nice when it’s a little firmer. Top zucchini with extra grated Parmesan cheese. Serve one chicken breast on top of a bed of spiraled zucchini.
I love the freshness from the zucchini and the spirals are so pretty! The chicken comes out perfectly browned and crunchy. It’s not too dry and the cheese is delicious. You may dirty up a few dishes with this dinner, but it’s definitely worth it.
Stay tuned later this week for a vegetarian 3 bean chili.
Enjoy your week!