Crispy Baked Chicken Parmesan Zoodle Bowls

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Directions
1.
  • 1 small white onion diced
  • 2 tsp minced garlic
  • 4 slices fresh mozzarella cheese I used approximately 2 ounces
  • 1 roasted red pepper* chopped
  • 4 tbsp extra-virgin olive oil
  • 1 24 oz jar Bertolli Tomato and Basil Tomato Sauce or sauce of choice
  • 4 medium zucchini squash spiralized

Chicken:

  • 1.5 lbs chicken breast thinly sliced (4 breasts)
  • 1/3 cup regular breadcrumbs
  • 1/3 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 2 large eggs
  • 1.5 tsp italian seasoning
  • salt and pepper to taste
  • 1/2 tsp garlic powder

Garnishment:

  • freshly chopped basil
  • grated parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees F and prepare a baking sheet or dish by lining it with foil or by spraying it with nonstick cooking spray. 

  2. Place a large nonstick pan over medium heat and spray with nonstick cooking spray. One heated, add the spiralized zucchini. Cook 3-5 minutes.* Remove to a bowl and place return pan to burner with 1 tablespoon of oil.

  3. Once heated, add the onion and roasted red pepper. Cook until onion is translucent. Add the garlic and allow to cook 2-3 minutes. Once the garlic is fragrant, add the sauce and lower to a simmer, stirring occasionally.

  4. To one shallow dish, add the eggs and thoroughly beat. To a second shallow dish, combine the both breadcrumbs, parmesan cheese, and seasonings.

  5. Sprinkle each chicken breast with a little salt and pepper, followed by a dash of garlic powder. All to taste.

  6. Dredge each breast through the egg and then through the breadcrumb mixture. Firmly pat the breadcrumb mixture to both sides of the chicken. Press the mix into the chicken to ensure a good coating. 

  7. Place a *large nonstick, ovenproof skillet over medium-high heat with 2 tablespoons of olive oil. Once heated, add the chicken breast and sear each side for 3-4 minutes.

  8. Once the chicken has been seared on both sides, transfer the skillet (or baking dish) to the oven to bake 7-10 minutes. Time will be dependent on how thickly cut the chicken breast is. The internal temperature needs to reach 165 degrees F.

  9. Add the zucchini noodles to the pan with the sauce to re-warm.

  10. Remove the chicken from the oven to add a scoop of sauce and mozzarella cheese. Place back into the oven for a few minutes. Long enough to melt the cheese.

  11. If you want a crispy, bubbly cheese coating - turn the broiler on high after the cheese has melted. Watch closely as this will only take but a moment  or two.

  12. Remove from the oven. Serve with the zucchini noodles, garnished with fresh basil and parmesan cheese.

Recipe Notes

TIPS:

*Zoodles: Time will be dependent on how thick your zucchini noodles are, as well as how soft you prefer them. So keep an eye on them. 

*If you don't have an ovenproof skillet, use a regular nonstick pan and transfer the chicken to a coated baking dish or baking sheet to finish the baking process. If you can't fit all 4 breasts into the skillet, work in batches. Add 1 tablespoon of olive oil to the pan each time per two chicken breasts.

BAKING ONLY:
Preheat the oven to 425 degrees F. Place each coated chicken breast onto a prepared baking sheet or dish. Bake for 15-20 minutes or until the internal temperature reaches 165 degrees F. Add the sauce and sliced cheese and place back into the oven for a few more minutes - long enough to melt the cheese. 

SKILLET/PAN ONLY:
Place a large, nonstick skillet or pan over medium heat with 2 tablespoons of olive oil. Once heated, add the chicken breasts. Cook on each side 3-4 minutes. Flip once more and then add the cheese and sauce. Allow to cook long enough for the cheese to melt. Time will be dependent on how thickly cut the chicken is, so be sure to check the internal temperature with a meat thermometer. Internal temp should reach 165 degrees F.

 
Notes:
13 points




Rachel Trimmings

Member since Jan 2009

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