Beer makes batters better, meat more tender, and sauces more flavorful.
Chicken And Zucchini Parmesan
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- #26408
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 pound zucchini, sliced
2 1/2 teaspoons salt
3 whole chicken breasts boned, skinned, and split
1/2 cup all-purpose flour
1/4 cup olive oil
1/4 teaspoon black pepper
1 1/4 cup Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/8 teaspoon nutmeg
2 tablespoons chopped parsley
directions
Sprinkle sliced zucchini with 2 teaspoons salt, toss and set aside for 30 minutes. Rinse well and drain.
Pound chicken between wax paper until thin; dredge in flour. Heat oil in a 12-inch skillet over medium heat and brown chicken. Drain and sprinkle with remaining salt and pepper.
Mix 1 cup parmesan cheese, basil, oregano, nutmeg, and parsley together. Place half of zucchini in a greased 9x9x2-inch pan; sprinkle with half of cheese mixture. Arrange chicken on zucchini and sprinkle with remaining 1/4 cup parmesan cheese. Cover tightly and bake at 325 degrees F for 30 minutes. Uncover and bake 15 minutes longer at 375 degrees F. serve immediately.
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nutrition data
341 calories, 16 grams fat, 12 grams carbohydrates, 37 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 12, 2006
The directions omit what to do with the remaining half of the zucchini and cheese mixture. We repeated the layering and then topped with the chicken. The directions also say to use a 9x9 pan which certainly wasn't large enough for 6 chicken breast halves (3 whole chicken breasts boned and split). Use whatever pan you have that fits the chicken in a single layer.