CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"

Cheezy Chicken Parmesan With Zucchini

Another from the "Cook Yourself Thin" series on Lifetime TV. DH loved the cheese and couldn't tell it was "diet food!" I think this would be great for company.

Provided by McGelby

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 garlic cloves, sliced thin
1 1/4 teaspoons salt
1 (28 ounce) can peeled plum tomatoes, in juice
1 sprig fresh basil
1/4 teaspoon pepper
1/4 cup fresh parsley leaves
4 zucchini, thinly sliced
1/4 cup freshly grated parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried breadcrumbs
1 large egg white, lightly beaten with a fork
1 lb boneless skinless chicken breast
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese

Steps:

For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
Add the onion, garlic and 1/2 teaspoon salt.
Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
Bring to a simmer, cover and simmer gently 5 minutes.
Then simmer very gently, partially covered, until thickened, about 20 minutes.
Season with 1/8 teaspoon pepper.
Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
Add the zucchini and 1/4 teaspoon salt.
Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
Cut chicken breasts in half to make 6-8 large, thin cutlets.
On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
Place the egg white on a second plate.
Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
To serve, re-warm the zucchini in the tomato sauce over medium heat.
Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates.
Lean chicken cutlets against the side of zucchini.
Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.