Best Chicken And Zucchini Parmesan Recipes

GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS

Steps:

• Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
• Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
• Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
• Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
• Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
• Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
• Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.

EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN

Steps:

• Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
• Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with a nonstick spray.
• Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
• Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
• Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
• Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.

CHICKEN AND ZUCCHINI PARMESAN

Steps:

• Preheat broiler.
• Spray a jelly roll pan with non-stick cooking spray.
• Wash and peel onion and cut into ¼ inch thick slices.
• Arrange onion slices in a single layer in the prepared pan and spray lightly with non-stick cooking spray.
• Broil onion slices 5 inches from heat for 10 minutes, turning over after 5 minutes, or until tender and lightly charred.
• Meanwhile, prepare chicken by placing between two pieces of plastic wrap and pounding with a wooden mallet to approximately ½ inch thickness; set aside. Crush that garlic and mix it in a small bowl with the 1 ½ tsp oil, 1 tsp water basil, oregano and pepper.
• Brush both sides of zucchini and chicken with herb-oil mixture.
• Using a metal spatula, push the onions toward the centre of the pan, creating a stack.
• Place the chicken on top of the onions and arrange the zucchini slices around the stack.
• Broil 7-9 minutes, or until chicken is cooked through and zucchini slices are tender.
• Change broiler setting to bake at 450° F and preheat.
• Spray a shallow baking dish with non-stick cooking spray.
• Transfer the chicken and onions to the baking dish, then place the zucchini on top. Spoon the canned tomatoes and their juice over the chicken and vegetables.
• Sprinkle with the cheeses and bake for 10 minutes, or until the sauce is bubbly and the cheeses are melted.
• Meanwhile, assemble your tossed salad with a variety of washed salad greens and vegetables, and toss with your favourite fat free salad dressing.