Baked Chicken Parmesan Over Zucchini Noodles

This recipe is perfect for a cozy evening inside as the weather gets cooler. What I love about this dish is that it is hearty and protein rich and the zucchini noodles get some veggies in! Feel free to substitute whole wheat pasta if you aren't a fan of zucchini. 

Ingredients

•    2 tablespoons olive oil, divided

•    1 tablespoon chopped

•    Fresh thyme

•    6 garlic cloves, thinly sliced and divided

•    1 shallot, thinly sliced

•    1 pound heirloom tomatoes, chopped

•    ½ cup dry white wine

•    ½ teaspoon kosher salt, divided

•    ½ teaspoon black pepper

•    2 eggs, lightly beaten

•    4 (4-ounce) skinless, boneless chicken breast cutlets

•    1 teaspoon garlic powder

•    Cooking spray

•    4 medium zucchini

•    2 ounces fresh mozzarella cheese, very thinly sliced ½ cup torn basil leaves, divided

Instructions

• Preheat oven to 425°.

• Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.

• Sprinkle chicken cutlets with the garlic powder and place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.

• Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles or thin strips.

• Preheat broiler to high. Top each cutlet evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.

• Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with sauce, remaining ¼ teaspoon salt, and half of basil.

• Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

Recipe transcribed from: Betsy Life