Summer Chicken Parmesan PT25M https://img2.recipesrun.com/201907/2019/1017/b8/3/413172/300x200x50.jpg 4 servings Ingredients: 1/4 cup chopped fresh basil 2 cloves garlic , thinly sliced 1 1/2 cups cherry tomatoes, halved 1 1/2 cups chopped zucchini 3/4 cup part-skim mozzarella cheese, shredded cooking spray 2 tbsp. olive oil, divided 1/2 tsp. freshly ground black pepper 3/4 tsp. kosher salt, divided 4 chicken breast cutlets 2/3 cup plain whole-wheat breadcrumbs 1 large egg, lightly beaten 1/4 cup white whole-wheat flour
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Summer Chicken Parmesan

By Tracy

4 Person
25 Minutes
398 Calories
Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini saute instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.

Ingredients

  • 1/4 cup chopped fresh basil

  • 2 cloves garlic , thinly sliced

  • 1 1/2 cups cherry tomatoes, halved

  • 1 1/2 cups chopped zucchini

  • 3/4 cup part-skim mozzarella cheese, shredded

  • cooking spray

  • 2 tbsp. olive oil, divided

  • 1/2 tsp. freshly ground black pepper

  • 3/4 tsp. kosher salt, divided

  • 4 chicken breast cutlets

  • 2/3 cup plain whole-wheat breadcrumbs

  • 1 large egg, lightly beaten

  • 1/4 cup white whole-wheat flour

Method

  • 01
    Preheat broiler with oven rack in the middle position. Place flour, egg, and breadcrumbs in separate shallow dishes. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.
  • 02
    Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add 2 cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat procedure with 1 1/2 teaspoons oil and remaining cutlets.
  • 03
    Top cutlets with cheese; broil 1 1/2 minutes. Heat remaining oil in a skillet. Add zucchini; saute 1 minute. Add remaining 1/4 teaspoon salt, tomatoes, and garlic; saute 4 minutes. Serve with chicken, and top with basil.

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    Summer Chicken Parmesan

    4.3

    ( By Tracy )

    Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini saute instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe. Make sure to position your oven rack in the middle of the oven, about 6 inches from the broiler, so the cutlets don’t cook too quickly. Round out the meal with a simple green salad and garlic-rubbed toasted bread slices.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 398 Kcal
    • Prep Time 20 Mins
    • Cook Time 5 Mins
    • Total Time 25 Mins
    02 Ingredients
    1/4 cup chopped fresh basil
    2 cloves garlic , thinly sliced
    1 1/2 cups cherry tomatoes, halved
    1 1/2 cups chopped zucchini
    3/4 cup part-skim mozzarella cheese, shredded
    cooking spray
    2 tbsp. olive oil, divided
    1/2 tsp. freshly ground black pepper
    3/4 tsp. kosher salt, divided
    4 chicken breast cutlets
    2/3 cup plain whole-wheat breadcrumbs
    1 large egg, lightly beaten
    1/4 cup white whole-wheat flour
    03 Method
    Step 1
    Preheat broiler with oven rack in the middle position. Place flour, egg, and breadcrumbs in separate shallow dishes. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.
    Step 2
    Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add 2 cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat procedure with 1 1/2 teaspoons oil and remaining cutlets.
    Step 3
    Top cutlets with cheese; broil 1 1/2 minutes. Heat remaining oil in a skillet. Add zucchini; saute 1 minute. Add remaining 1/4 teaspoon salt, tomatoes, and garlic; saute 4 minutes. Serve with chicken, and top with basil.
    04 Author
    Tracy Tracy
    647 Recipes

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