Another restaurant classic lightened up! While it is still breaded, it’s a light crust and not deep fried. All the great flavors with far fewer cals. Plus, swap out some of the pasta for veggies and its practically a health food.
- 2, 5 Oz. Chicken Breast
- ¼ C. Panko Bread Crumbs
- 1 oz. Shredded Parmesan Cheese
- 1 Tablespoon Italian Seasoning
- I Cup Marinara Sauce
- 2 Oz. Shredded Mozzarella Cheese
- 2 Each Medium Summer Squash
- Salt and Pepper
- Olive Oil
- Sauté Pan
- Sauce Pan
- Cutting Board
- Chefs Knife
- Zip-Lock Bag
- ¼ Cup Water
Combine breadcrumbs, Parmesan cheese and half the Italian seasoning in the zip-lock bag. Shake to combine. Place chicken breast in between 2 sheets of saran wrap and pound out into thinner pieces. Season with salt and pepper on both sides. Place one chicken breast in the bag at a time and shake to coat.
Preheat sauté pan over high heat with 1 tablespoon olive oil. Once the pan starts to smoke reduce heat to medium and add in chicken breasts. Cook over medium heat for 4 minutes on both sides. Drizzle the uncooked side of the chicken before flipping.
Bring ¼ cup of water to a boil in the sauce pan. While that heats up, thinly slice the squash. Season the water with salt. Once boiling, add in the squash, cover and steam over medium heat for 7 minutes.
Once the chicken has browned, remove pan from heat to allow to cool down slightly and add the sauce to the pan. Add the marinara sauce on and around the chicken and top the with mozzarella cheese. Cover with a lid and cook for 5 minutes over medium low heat.
Once the squash has cooked, drain and place back in the hot pan to evaporate the extra liquid. Once the chicken is done cooking its time to plate!
Create a bed with the steamed squash and season with a pinch of Italian seasoning. Top with a spoonful of marinara sauce and a piece of chicken.
-Enjoy!
