THIN SLICED CHICKEN PARMESAN W ZUCCHINI NOODLES MARINARA & FRESH HERB
Ingredients
1 5oz skinless chicken breast
½ tsp canola or olive oil
½ tsp garlic powder
½ tsp onion powder
1 tsp black pepper
½ tsp dry oregano
2 oz mozzarella (low fat)
1 tsp parmesan cheese
1 tbsp fresh diced Italian flat parsley (if available)
2 tbsp marinara (recipe to follow)
THIN SLICED CHICKEN PARMESAN PREPARATION
Thinly slice the chicken breast laying flat on a cutting board and moving the knife horizontally. Mix all seasoning in a small bowl and dust the chicken to make ready to sear. Sear in pan and place on baking pan to top with marinara and mozzarella. Melt cheese in oven on broil or place a skillet on top to cap. Remove to serve. Parmesan and parsley for garnish.
ZUCCHINI NOODLES
Ingredient
½ large zucchini with end cut off
1 tbsp garlic
½ tsp canola or olive oil
1 tsp black pepper
ZUCCHINI NOODLES PREPARATION
Place cut end of zucchini on spiralizer- turn to cut noodles on spiralizer. Place oil in medium high skillet. Toss in garlic then noodles then black pepper. Let sear for 45 seconds then toss frequently. Remove when noodles are slightly brown and tender- Don’t overcook!
MARINARA SAUCE
Ingredients
½ tsp oil
3 oz salt free vegetable stock
6 oz fresh canned tomato fillets (no green tomato tips)
1 oz fresh minced garlic
1 oz fresh minced onion
½ oz fresh basil
½ oz fresh oregano
2 oz white wine
½ oz black pepper
½ oz white pepper
1 oz white wine
MARINARA SAUCE PREPARATION
Place oil in pan. Add garlic and onion and lightly brown. Add basil, oregano, black pepper, white pepper and toss frequently. Add tomatoes and simmer. Deglaze with wine and add stock. Simmer to reduce and hold to serve.