Summer Chicken Parmesan
Lighten up your traditional chicken parmesan by making this summer version with fresh, sauteéd zucchini and cherry tomatoes instead of pasta.
Italian seasoned breadcrumbs
boneless, skinless chicken breast
shredded mozzarella cheese
fresh basil leaves
Preheat oven to 450° F and spray baking sheet with nonstick cooking spray or line with aluminum foil.
In separate shallow dishes, place flour, egg, and breadcrumbs.
Season chicken on both sides with salt and pepper. Dredge each chicken breast in flour, then coat in egg, and dredge in breadcrumbs.
Place chicken breasts on baking sheet and bake for 20-30 minutes, or until chicken is cooked through. Remove from oven and turn oven to broil setting.
Top chicken breasts with equal amounts of parmesan cheese. Return to oven and let broil until cheese is melted; about 1-2 minutes.
While chicken is cooking, add olive oil to medium sauté pan and heat over medium-high heat.
Add garlic and zucchini to pan and sauté for 1-2 minutes until slightly soft. Add tomatoes, season with salt and pepper, and cook for additional 2-3 minutes. Remove from heat.
To serve, top chicken breast with equal amounts of zucchini and tomato sauté mixture and chiffonaded basil leaves.
Adapted from Cooking Light Magazine
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