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Chicken Zucchini Parmesan

Debbie Barnett Dineen

  • 1/4 C dried breadcrumbs
  • 1/2 C grated Parmesan cheese
  • 4 chicken breasts, boned and skinned
  • 1 egg, beaten
  • 3 tbsp oil
  • 1-15 oz, can or jar marinara sauce
  • 2 tbsp parsley
  • 1/2 tsp garlic
  • 1 lb. zucchini, sliced
  • 8 oz. Monterey jack cheese, grated

Mix 1/4 cup Parmesan cheese with dried breadcrumbs. Dip chicken in egg, then into breadcrumbs and cheese. Heat oil; add chicken and brown on both sides. Set aside.

Place 1/2 of the marinara sauce in a pan. Top with zucchini, then chicken. Sprinkle with 1/2 of the jack cheese and 2 tbsp Parmesan cheese. Top with remaining sauce. Cover and bring to boil. Simmer 25 minutes until chicken and zucchini are tender.

Sprinkle with remaining jack cheese and Parmesan. Cover and let stand 5-10 minutes before serving.

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