CHICKEN PARMESAN ZUCCHINI BOATS
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
- Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
CHICKEN WITH VEGETABLE MARINARA SAUCE
Ramp up this cheesy bacon-infused marinara with sliced zucchini and carrots. Your kids will love every bite of this Chicken with Vegetable Marinara.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings, 1-3/4 cups each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon from pan to medium bowl. Discard all but 2 tsp. drippings from pan.
- Add chicken and oregano to reserved drippings in pan; cook and stir 5 min. or until chicken is no longer pink. Add to bacon.
- Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 5 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until chicken is done and pasta is tender. Top with cheese.
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 41 g
CHICKEN AND ZUCCHINI MARINARA
Steps:
- 1) Mix bread crumbs and 1/4 cup of the parmesan cheese. Coat chicken pieces with flour. Dip into egg. Coat both sides with crumb-cheese mixture. Heat oil in 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
- 2) Mix marinara sauce, parsley and hot pepper sauce. Spoon half over chicken. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese and 1/4 cup of the parmesan cheese. Top with remaining sauce.
- 3) Cover and bring to a boil. Reduce heat and simmer 25 minutes or until chicken is tender. Serve with the pasta. Sprinkle with the extra parmesan cheese.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ZUCCHINI MARINARA
The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.
Provided by TPubmgjbd
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
- Place in 1-1/2 quart casserole.
- Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
- Simmer for 15 minutes, stirring occasionally.
- Spoon sauce over zucchini; mix well.
- Sprinkle cheese over sauce; cover.
- Bake at 325 degrees for 30 minutes.
- Bake, uncovered, for 5 minutes longer.
Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7
CHICKEN PARMESAN WITH ZUCCHINI PASTA
Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.
Provided by Dale Tadlock
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
- Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
- Heat marinara sauce in a saucepan over low heat.
- Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
- Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
- Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
- Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 10 g, Cholesterol 88.2 mg, Fat 9.5 g, Fiber 2.5 g, Protein 37.2 g, SaturatedFat 4.4 g, Sodium 1190 mg, Sugar 5.4 g
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