Skillet Zucchini-Chicken Parmesan
Author: 
Recipe type: Everyday Suppers
Serves: Serves 6
 
We’re a family who loves our comfort foods, so I am always looking for ways to incorporate vegetables into the classics. This twist on chicken Parmesan uses a little less meat and includes rounds of zucchini under the traditional bubbly tomato sauce and melted cheese. This is one of my favourite dishes to take to new parents, as it is so nourishing and comforting. I serve this over pasta to my crew, but it would be delicious on its own as a gluten-free main dish.
Ingredients
  • 1 teaspoon (5 mL) dried oregano
  • ½ teaspoon (2 mL) ground savory
  • 1 teaspoon (5 mL) fine sea salt
  • ¼ teaspoon (2 mL) freshly ground black pepper
  • 3 boneless, skinless chicken breasts
  • 2 teaspoons (10 mL) extra-virgin olive oil
  • ¼ cup (60 mL) freshly grated Parmesan cheese
  • 2½ cups (625 mL) tomato sauce
  • 1 medium zucchini, sliced ¼ inch (5 mm) thick
  • 6 slices fresh mozzarella cheese (about ½ inch/1 cm thick)
  • 1 pound (450 g) spaghetti
  • Chopped fresh oregano or parsley, for garnish
Instructions
  1. In a small bowl, stir together the oregano, savory, salt and pepper.
  2. Cut chicken breasts in half lengthwise so that you have 6 pieces. Cover chicken with plastic wrap and pound the thickest parts of the chicken with a rolling pin or meat tenderizer. The pieces should be no thicker than 1 inch (2.5 cm). Remove the plastic wrap and season the chicken all over with the herb blend.
  3. In a large braiser or lidded skillet, heat the olive oil over medium-high heat. Working in batches, sear chicken until lightly golden, 2 to 4 minutes per side. Reduce heat to medium-low. Evenly sprinkle the Parmesan over the chicken. Pour the tomato sauce over and around the chicken. Cover the pan and simmer for 15 minutes.
  4. Add the zucchini to the pan, tucking the pieces around the chicken. Partially cover and simmer for 15 minutes more. Top each piece of chicken with a slice of fresh mozzarella. Replace the lid and finish cooking the dish for about 10 minutes, until the mozzarella melts. Cool slightly while you prepare the pasta.
  5. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain well and transfer to a large serving bowl. Serve the zucchini-chicken parmesan over the spaghetti, garnished with fresh oregano or parsley.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/the-simple-bites-kitchen-cookbook-review/