heirloom tomatoes

heirloom tomatoes

Chicken Parmesan Over Zoodles

1mo ago
SOURCE  

Description

Enjoy a lighter pasta for your favorite weeknight meal with zucchini noodles. They add a punch of fiber, and a boost of nutrients to this classic dish in just two additional minutes. Ingredients 2 tablespoons olive oil, divided 1 tablespoon chopped fresh thyme 6 garlic cloves, thinly sliced and divided 1 shallot, thinly sliced 1 pound heirloom tomatoes, chopped ½ cup dry white wine ½ teaspoon kosher salt, divided ½ teaspoon black pepper 3 tablespoons 2% reduced-fat Greek yogurt 1 ounce grated Parmesan cheese (about ¼ cup), divided 4 (4-ounce) skinless, boneless chicken breast cutlets ½ cup whole-wheat panko 1 teaspoon garlic powder Cooking spray 4 medium zucchini 2 ounces fresh mozzarella cheese, very thinly sliced ½ cup torn basil leaves, divided Preparation 1. Preheat oven to 425°. 2. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half. 3. Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done. 4. Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds. 5. Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly. 6. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining ¼ teaspoon salt, and half of basil. 7. Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil. SERVES: 4 CAL 400; FAT 16.6g; PROTEIN 36g; CARB 23g; SODIUM 529mg Subscribe to Cooking Light - http://www.youtube.com/subscription_c... Check out some of our great cooking series! Mad Delicious - https://www.youtube.com/playlist?list... Wow! You’ve Got to Try This How To - https://www.youtube.com/playlist?list... Test Kitchen Tips - https://www.youtube.com/playlist?list... Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com Website: http://www.cookinglight.com Twitter: https://twitter.com/Cooking_Light Facebook: https://www.facebook.com/CookingLight Instagram: http://instagram.com/cookinglight/ Pinterest: https://www.pinterest.com/cookinglight/ Cooking Light Diet: https://www.cookinglightdiet.com/ Cooking Light Magazine is published by Time, Inc.