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- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - ½ cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 cup crushed tomatoes - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 large zucchinis - 1 cup all-purpose flour - 2 large eggs - Olive oil spray

Baked Chicken Parmesan with Zucchini Noodles

Discover the delightful and healthier twist on the classic Chicken Parmesan with this Crispy Baked Chicken Parmesan served over zucchini noodles. Enjoy the satisfying crunch of baked chicken, layered with rich tomato sauce and melted cheese, all while cutting down on calories. This nutritious dish combines tender chicken, fresh herbs, and low-carb zucchini for a colorful and flavorful meal. Perfect for impressing family and friends, it's a guilt-free indulgence you won't want to miss!
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Ingredients
  

For the Chicken:

2 boneless, skinless chicken breasts

1 cup breadcrumbs (preferably panko for extra crunch)

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

2 large eggs

½ cup all-purpose flour

For the Tomato Sauce:

1 can (15 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 clove garlic, minced

½ teaspoon sugar

Salt and pepper to taste

1 tablespoon olive oil

For the Zucchini Noodles:

2 large zucchini, spiralized

1 tablespoon olive oil

Salt and pepper to taste

For Assembly:

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish

Instructions
 

Prep the Chicken: Preheat your oven to 400°F (200°C). Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about ¾ inch.

    Set Up Dredging Station: In one shallow bowl, combine the flour with a pinch of salt and pepper. In a second bowl, beat the eggs. In a third bowl, mix together breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper.

      Bread the Chicken: Dredge each chicken breast in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Ensure each breast is well-coated for a crispy finish.

        Bake the Chicken: Place the breaded chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.

          Make the Tomato Sauce: While the chicken is baking, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, stir in crushed tomatoes, oregano, basil, and sugar. Season with salt and pepper. Simmer for 10-15 minutes until slightly thickened.

            Prepare Zucchini Noodles: In a skillet over medium heat, add olive oil and spiralized zucchini. Cook for about 3-5 minutes, just until tender. Season with salt and pepper. Remove from heat and set aside.

              Assemble the Dish: Once the chicken is baked, remove it from the oven. Spoon the prepared tomato sauce over each breast, then top with shredded mozzarella cheese. Return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.

                Serve: Arrange a bed of zucchini noodles on each plate. Top with the baked chicken parmesan and garnish with fresh basil leaves. Serve immediately and enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings