Cheezy Chicken Parmesan With Zucchini pasta |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Another from the Cook Yourself Thin series on Lifetime TV. DH loved the cheese and couldn't tell it was diet food! I think this would be great for company. Ingredients:
2 tablespoons olive oil, divided |
1/4 red onion, coarsely chopped |
3 garlic cloves, sliced thin |
1 1/4 teaspoons salt |
1 (28 ounce) can peeled plum tomatoes, in juice |
1 sprig fresh basil |
1/4 teaspoon pepper |
1/4 cup fresh parsley leaves |
4 zucchini, thinly sliced |
1/4 cup freshly grated parmesan cheese, plus 2 tablespoons extra for serving |
1/4 cup dried breadcrumbs |
1 large egg white, lightly beaten with a fork |
1 lb boneless skinless chicken breast |
4 teaspoons olive oil, plus 2 teaspoons extra for serving |
1/4 cup part-skim ricotta cheese |
Directions:
1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
2. Add the onion, garlic and 1/2 teaspoon salt.
3. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
4. Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
5. Bring to a simmer, cover and simmer gently 5 minutes.
6. Then simmer very gently, partially covered, until thickened, about 20 minutes.
7. Season with 1/8 teaspoon pepper.
8. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
9. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
10. Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
11. Add the zucchini and 1/4 teaspoon salt.
12. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
13. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
14. Cut chicken breasts in half to make 6–8 large, thin cutlets.
15. On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
16. Place the egg white on a second plate.
17. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
18. Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
19. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
20. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
21. To serve, re-warm the zucchini in the tomato sauce over medium heat.
22. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates.
23. Lean chicken cutlets against the side of zucchini.
24. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
25. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.
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