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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Summer Chicken Parmesan Recipe

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This recipe for Summer Chicken Parmesan is from The Toxaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ounce white whole-wheat flour (about ¼ cup)
1 large egg, lightly beaten
⅔ cup plain whole-wheat breadcrumbs
4 (4-oz.) chicken breast cutlets
.63 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
Cooking spray
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
1 ½ cups chopped zucchini (about 1 medium)
1 ½ cups cherry tomatoes, halved
2 garlic cloves, thinly sliced
¼ cup chopped fresh basil
Directions:
Directions:
1. Preheat broiler with oven rack in middle position. Place flour, egg, and breadcrumbs in separate shallow dishes. Sprinkle chicken with ½ teaspoon salt and pepper. Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.

2. Heat 1 ½ teaspoons oil in a large skillet over medium-high. Add 2 cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat the procedure with 1 ½ teaspoons oil and remaining cutlets.

3. Top cutlets with cheese; broil for 1 ½ minutes. Heat the remaining oil in skillet. Add zucchini; sauté for 1 minute. Add the remaining ⅛ teaspoon salt, tomatoes, and garlic and sauté for 4 minutes. Serve with chicken, and top with basil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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