Chicken And Zucchini Parmesan

Course : Chicken
Serves: 6
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1 1/2 Pounds zucchini Trimmed
2 1/2 Teaspoons Salt
3 Whole Chicken Breasts Boned, Skinned, And Split
1/2 Cup All-Purpose Flour
1/4 Cup Olive Oil
1/4 Teaspoon Pepper
1 1/4 Cups Parmesan Cheese
1 Teaspoon Basil
1 Teaspoon Oregano
1/8 Teaspoon Nutmeg
2 Tablespoons Chopped Parsley

Preparation / Directions:

Assemble and attach rotor slicer/shredder using thick slicer cone (no 3) Turn to speed 4 and slice zucchini into a bowl. Sprinkle with 2 teaspoons salt, toss and set aside for 30 minutes. Rinse well and drain. Pound chicken between wax paper until thin; dredge in flour. Heat oil in a 12-inch skillet over medium heat and brown chicken. Drain and sprinkle with remaining salt and pepper. Mix 1cup parmesan cheese, basil, oregano, nutmeg, and parsley together. Place half of zucchini in a greased 9x9x2-inch pan; sprinkle with half of cheese mixture. Arrange chicken on zucchini and sprinkle with remaining 1/4 cup parmesan cheese. Cover tightly and bake at 325 F. for 30 minutes. Uncover and bake 15 minutes longer at 375 F. serve immediately.


Nutritional Information:

197 Calories (kcal); 14g Total Fat; (64% calories from fat); 8g Protein; 9g Carbohydrate; 13mg Cholesterol; 1200mg Sodium

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