Baked Chicken Parmesan with Zucchini Noodles Recipe

Baked Chicken Parmesan with Zucchini Noodles Recipe

Baked Chicken Parmesan with Zucchini Noodles is truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.

Nutrition:

• Serving Size: 1 chicken parmesan with noodles
• Calories: 331
• Sugar: 12 g
• Sodium: 614 mg
• Fat: 11 g
• Saturated fat: 5 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 69 mg

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Tired of moving all day to make the atmosphere look listless. The high nutritional content of Baked Chicken Parmesan with Zucchini Noodles will be a generator of your family atmosphere.

Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Baked Chicken Parmesan with Zucchini Noodles?

Ingredients: 

• 5 boneless chicken breast incisions
• 1 egg white, stirred lightly
• 3/4 cup of gluten-free Panko bread crumbs
• 1/4 cup of grated parmesan cheese
• 1 teaspoon of dried basil
• 4 oz. fresh mozzarella balls, cut into 5 slices
• Tomato Sauce:
• 1 tablespoon of avocado oil
• 2 cloves of garlic, chopped
• 3/4 cup finely diced onion
• 28 oz. Muir Glen destroyed roasted tomatoes
• 1 teaspoon of dried oregano
• salt & pepper to taste
• 3 large zucchini, stirred into noodles
• fresh basil for decoration

Read more : Chicken and White Bean Chili Recipe

After preparing all the necessary ingredients as above. Let's start making Baked Chicken Parmesan with Zucchini Noodles. Please follow the steps below:

Instructions:

• Preheat the oven to 400 degrees F.
• Bring a medium saucepan to medium heat, add 1 tablespoon of avocado oil and onion. Saute for 3-4 minutes until the onions become transparent.
• Add garlic and saute for 30 seconds. Add tomatoes, oregano, salt, and pepper.
• Bring to a boil, boil until boil and cook for 10 minutes. Set aside when finished.
• Spray the pan with PAM cooking spray, set aside.
• In a large shallow dish add gluten-free panko, parmesan cheese, and dried basil. Stir to mix.
• Add the egg white to a small bowl. Put aside.
• Dry chicken pat. Dredge the chicken breast in egg white mixture on both sides. Then dredge in the Parmesan mixture. Make sure to press the mixture into the chicken so that it sticks.
• Place the coated chicken breast on an oiled pan. Once on the baking sheet, gently spray the top of the chicken breast with olive oil.
• Bake for 30 minutes.
• Coat each chicken breast with 2 tablespoons of tomato sauce and 1 slice of mozzarella cheese, roast for 5 minutes until the cheese has melted.
• Serve Parmesan Chicken over raw zucchini noodles, add a little tomato sauce and fresh basil.
• Baked Chicken Parmesan with Zucchini Noodles is ready to be served!

Read more : Simple Spinach and Arugula Salad Recipe

This is a simple guide to making Baked Chicken Parmesan with Zucchini Noodles re-warm your family's atmosphere. Hope it is useful, thank you.

Reference : www.joyfulhealthyeats.com