Baked Chicken Parmesan with zoodles
Prep Time
30 minutes
Cooking Time
30 minutes
Yields
4 servings
Ingredients
4 boneless,skinless organic chicken breast
1.5 cups whole wheat panko
2 teaspoons garlic powder
6 tablespoons 2% fat Greek plain yogurt
½ cup parmesan cheese, grated
20 oz Zucchini noodles (I buy organic zoodles made at Whole foods)
1 teaspoon italian seasoning
Organic shredded mozzarella cheese
Fresh Basil
Rao’s homemade Tomato basil sauce (1.5 jars) - or your favorite tomoto pasta sauce
4 garlic cloves – minced
Olive oil –2 tablespoons
salt
Directions
Preheat oven to 415 degrees. Place aluminum foil on baking sheet, then spray a wire cookie rack with nonstick spray, place on top of foil lined sheet. Combine yogurt and parmesan. Spread onto both sides of each chicken breast. Combine panko and garlic powder. Coat both sides of chicken in panko/garlic powder, place on prepared rack. Bake at 415 degrees for 30 minutes or until no longer pink on inside.
Meanwhile,warm sauce and 2 garlic cloves (minced) in pan on stove on low.
In large nonstick skillet over medium heat combine olive oil and remaining minced garlic for 1 minute. Add zucchini noodles and cook for 5 minutes stirring often. Add Italian seasoning, ½ teaspoon salt and fresh chopped basil (2 tablespoons). Serve immediately.