Ingredients Jump to Instructions ↓

  1. 1/3 cup 2 teaspoons plain panko breadcrumbs

  2. 1/2 teaspoon salt, divided

  3. 1/2 teaspoon dried oregano, divided

  4. 1/2 teaspoon dried basil, divided

  5. 1/2 teaspoon black pepper, divided

  6. 4 (3 ounce) skinless boneless chicken breasts, pounded thin

  7. 1 large egg white, beaten

  8. 1 Tablespoon 1 teaspoon olive oil

  9. 2 cups sliced zucchini

  10. 1/2 cup diced onion

  11. 2 cloves garlic, minced

  12. 1 1/2 cups tomato sauce

  13. 1/8 teaspoon crushed red pepper flakes

  14. 3/4 ounce grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Spray 8-inch square baking pan with cooking spray.

  2. In a large zip bag, combine bread crumbs and 1/4 teaspoon each of salt, oregano, basil and pepper; seal bag and shake to blend. Dip one chicken breast in egg white, turning to coat. Add to bag; seal bag and shake to coat. Place coated chicken breast on a large plate; repeat using remaining chicken breasts.

  3. In a large nonstick skillet, heat oil; add coated chicken breasts. Cook over medium-high heat, 1 minute on each side, until lightly browned; transfer to prepared baking pan. Add zucchini to skillet; cook, stirring constantly, until golden brown. Arrange zucchini around chicken in pan. Add onion to skillet; cook, stirring constantly, until golden brown. Stir in garlic; cook 1 minute longer. Stir in tomato sauce and crushed red pepper; bring mixture to boil. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon of salt, oregano, basil and pepper. Pour tomato mixture over chicken and zucchini; sprinkle with cheese.

  4. Bake 15 minutes, until mixture is bubbling and chicken is cooked through.


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