Chicken Parmesan with Zoodles

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Hello to everyone visiting Classy Sassy and Smartassy Blog! I wanted to give a BIG thank you to Jasmine for allowing me the ultimate pleasure of guest posting with you all today. I am a new blogger to the blogging scene and was so excited when I received the opportunity to guest post for her. I hope I can live up to her blog’s name!

Before I begin this really awesome blog post I just wanted to give you a little bit of information about me. My name is Trisha and I am the writer, editor and photographer for The Ham & Cheese Of It. I am also the wonderful mother to a new baby girl and an awesome wife (if I do say so myself) to a very handsome husband. Because of my husband’s military career we get the opportunity to travel internationally quite often. As of right now we currently live in Japan and this winter we will be moving to Germany. This wonderful life that we lead allows us to try different food from all over the world.This of course is the main purpose behind my blog. I am travel/food writer and post about our awesome experiences with food that we get to have here. Along with some of my own personal recipes.

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For today’s post I wanted to create one of my personal recipes. I wanted something that was not only healthy, but very easy to do at home. Many of my readers know that when I want to cook something healthy, I become the substitute queen. I substitute ingredients until I get a more healthy meal. Today, I will be taking one of my husbands personal favorites and spicing it up a little bit. Chicken Parmesan on a bed of Zucchini Noodles or as it is popularly known, Zoodles.

When it comes to making Zoodles, I do mine by hand. But, you can purchase a spiralizer off of Amazon or join in our giveaway and receive a FREE one. Yes, I know, it’s awesome. A spiralizer can make your life 1,000x’s easier. But if you don’t have one or want to make this before you could possibly win our free one, you can cut them by hand. It doesn’t take that long. However, zucchini is filled with water. Because of that water when it cooks, it shrinks. So depending on how many people you are cooking for, you could be slicing up zucchini for, well, forever really. I am lucky, it’s just my husband and myself. To make enough for four servings I only need to slice up about a pound of zucchini. You can make your zucchini noodles any way you like too. I like mine in thin strips, so I slice them into thirds long ways and then makes thin strips. I find that way to be the most effective and pretty way to make them by hand.

Once you have sliced your zucchini all up, take your chicken breasts. If you have regular chicken breasts and they aren’t even, take a meat pounder and make your chicken nice and even. Please, don’t make them too thin or they will burn quickly. I believe most stores now carry pre-pounded meat. I am not sure! We live in Japan! They don’t do that here.

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Now, here’s where it gets easy. You’re going to take your chicken and cover it in breading. You can use either Shakin’ Bake Italian or plain chicken breading (what I normally use) or you can make your own bread crumbs with Mrs. Dash’s Italian Seasonings. Either way is fine. Once you have completely covered your chicken breasts, lay them flat on a baking sheet that has been covered with parchment paper. This is so your chicken doesn’t stick to your pan, not only ruining your pan, but also leaving the under belly of your chicken un-breaded. No one wants either of those out comes! So please line your pan! Cook your chicken at 350 F or follow the instructions on the back of your Shakin’ Bake packaging.

While that is cooking, in a medium sauce pan add either one can of diced tomatoes or a whole fresh, diced tomato. Along with your tomatoes add one can of tomato sauce and 1 TBSP of tomato paste. I seasoned my sauce with Mrs. Dash’s Italian Seasonings and 1 TSP of garlic powder. However, any seasoning’s will do. I just prefer Mrs. Dash’s because she has doesn’t add salt in her seasoning mixes and has WAY lower sodium than other seasonings. I then stir my ingredients together, cover and cook on medium-low heat. I will stir my sauce occasionally so it doesn’t burn, but I pretty much leave it alone until the chicken is finished.

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For the zucchini noodles, I heat a large skillet (I use my fancy Texas sized one) and heat 3 TBSP of unsalted butter. If you don’t want to use unsalted butter, by all means use extra virgin olive oil or my personal favorite, grapeseed oil. After your butter or oil has been heated, add three cloves of minced garlic and sauté until your garlic is a beautiful golden brown color. This should not take more than two minutes. Once your garlic has reached peak golden color, toss in your zucchini! Make sure, as your adding your zucchini, that your tossing it in your garlic mixture. You want to coat those babies! If you are one who likes a little bit of heat in your meals, I would add 1/2 TBSP of crushed red peppers and evenly coat your zucchini’s with them. If you’re like me and a wuss, don’t add them!

Chicken Parmesan with Zoodles
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1346 calories
30 g
472 g
74 g
140 g
41 g
1118 g
1180 g
18 g
1 g
26 g
Nutrition Facts
Serving Size
1118g
Amount Per Serving
Calories 1346
Calories from Fat 650
% Daily Value *
Total Fat 74g
113%
Saturated Fat 41g
203%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 472mg
157%
Sodium 1180mg
49%
Total Carbohydrates 30g
10%
Dietary Fiber 7g
28%
Sugars 18g
Protein 140g
Vitamin A
71%
Vitamin C
165%
Calcium
76%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Chicken Breasts
  2. 1 lb. of Fresh Zucchini
  3. 3 Cloves of Garlic; Minced
  4. 3 TBSP of Unsalted Butter or Extra Virgin Olive Oil
  5. 1 Can of Diced Tomatoes or 1 Fresh Tomato; Diced
  6. 1 Can of Tomato Sauce
  7. 1 TBSP of Tomato Paste
  8. 1 Package of Shakin' Bake Italian Breading
  9. 1 TBSP of Mrs. Dash Italian Seasonings
  10. 1 TSP of Garlic Powder
  11. 1/2 TSP of Crushed Red Peppers** Optional
  12. 1 Cup of Mozzarella Shredded Cheese
Instructions
  1. 1. Pre heat oven as instructed on Shakin' Bake packaging. Slice or spiralize your zucchini and set aside. Take a baking sheet and line it with a sheet of parchment paper. Take your four chicken breasts and "shake" as instructed on Shakin' Bake package. Place your chicken on the baking sheet and cook as instructed.
  2. 2. In a medium size sauce pan add tomato sauce, diced tomatoes, tomato paste, Mrs. Dash seasoning and garlic powder. Cook on medium heat and cover. Please, stir your sauce occasionally so everything is incorporated evenly.
  3. 3. While everything else is cooking, in a large skillet heat butter or oil over medium heat. Once heated add minced garlic. Sauté your garlic until it is golden brown then add your zucchini noodles. Make sure you are tossing them in your butter garlic sauce as you add them. You want them to be evenly coated. At this time if you prefer, add your crushed red peppers.
  4. 4. Once everything has been cooked. Begin constructing your your plate. Put your zucchini on the bottom, then your chicken breast, smother it all with your tomato sauce and then finish it off with 1/4 cup of cheese! Enjoy!
beta
calories
1346
fat
74g
protein
140g
carbs
30g
more
Jasmine Maria http://jasminemaria.com/
About the time your yummy zucchini is finished your chicken should be completely done cooking. If so, remove all items from the stove or oven. To serve you will put some pretty zucchini noodles on a plate, top with a chicken breast, smother your chicken with some of that pretty tomato sauce you just created and then top with cheese. A perfect cheese for this dish is mozzarella, but you can always go with parmesan if you prefer a more rustic cheese on your pasta. A lot of people prefer to smother their chickens with the sauce, top with cheese and stick them back in the oven until the cheese has melted. You can totally do that if you prefer. I don’t. Simply because it’s not only a mess, but my breading is always a tad bit soggy by the time I serve my dish to my dinner guests.

Now you are all set! I would like to once again thank Jasmine for allowing me to spend sometime with her super amazing readers today! I hope you enjoyed this post and please be sure to sign up for my giveaway and get your chance to receive a Premium Vegetable Spiralizer Complete Bundle & Recipe Book

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  • This looks AMAZING! I must try it for dinner tonight!

  • Looks delish!! I’m obsessed with zoodles. I use my spiralizer and its so good! I can’t wait to try this recipe!

  • Alexandra Bailey

    Ooh yummy! I have never tried Zoodles but i have always wanted to! I am excited to try this!

  • Oh my goodness! This looks so good! I might try to make it tonight for dinner!

  • samantha ramos

    This looks so tasty! I am very intrigued by Zoodles. I’ve seen them in used in different recipes, but have never tried them. I love zucchini though so I don’t see why I wouldn’t.

  • Erin @ Love Peace Beauty

    This looks yummy! I’ve never heard of Zoodles but love this idea – we get a lot of zucchini from my dad’s garden this time of year! Thank you.

  • Kelly Payne

    I clicked on this because I wanted to know what Zoodles were! I’ve never heard of them. This meal sounds delicious!

  • Oh this sounds delicious. We’ve started trying to eat healthier and have been eating more veggies and zucchini is one of them. And lots if chicken which I get tired of very quick. I am going to have to try this one. Thanks so mych for sharing! Pinning!

  • dinnerthendessert

    We love adding spiral veggies to our pastas but I’ve never completely replaced the pasta with a veggie. I think this dish sounds delicious!

  • Zoodles are the best because they taste good and are surprisingly filling. Thanks for the amazing giveaway!

  • hi trisha!
    I have been wanting a zoodle maker for soooooooo long!!!!
    going to stalk your pinterest now…