Zucchini Chicken Parmesan
15
Minutes
Prep Time
60
Minutes
Cooking Time
75
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Zucchini Veggie Sheets
- 1 Cup mozzarella cheese, shredded
- ¼ Cup Parmesan cheese
- 2 Eggs, beaten
- 2 Cups Breadcrumbs
- 8 Chicken Fillets
- 1 Cup Oil
- Salt to Taste
Tomato Sauce
- 3 Harvest Fresh Cipolline Onions
- 2 Harvest Fresh Shallots
- 1 Raw Harvest Fresh Cubanelle Pepper
- 2 Garlic Cloves, finely chopped
- ½ Cup Canola Oil
- ¼ Cup Basil leaves, fresh
- 1 Jar Tomato Sauce
- Salt and Pepper to taste
Directions
- For Tomato Sauce:Â In a large pot, on medium heat, add oil, garlic, Cipolline onions, shallots, cook until translucent, add tomato sauce, basil, salt, pepper and Cubanelle pepper. Simmer on low heat, until cooked.
- Pre-heat oven to 375 degrees.
- Add salt on both sides of Chicken fillets, dip each chicken in beaten eggs, then dip in breadcrumbs, until coated. Repeat for each.
- Dip Zucchini Sheets, in beaten eggs, then dip in breadcrumbs, until coated. Repeat for each. Set aside.
- In a skillet on high heat, add oil, when oil is hot, fry Chicken Filets, until golden brown. Once cooked, set aside.
- In a loaf pan, add sauce, layer with breaded zucchini sheets, chicken, sauce, parmesan cheese and shredded cheese, repeat for each layer.
- Place in oven for 25 minutes, and cheese is melted. Remove from heat and ready to serve.
What You Need
