1/4 cup whole wheat breadcrumbs
1/4 cup panko breadcrumbs
1/4 cup Parmesan cheese
1 teaspoon dried Italian herbs
salt and pepper
2 tablespoons oil
4 chicken breasts (about 1 pound)
1 1/2 cups DeLallo Creamy Vodka tomato sauce (or any tomato sauce – but that vodka sauce is YUMMY)
4 slices fresh mozzarella cheese
2 zucchinis
Preheat the oven to 425 degrees. Toss the breadcrumbs, panko and Parmesan in a shallow dish with the Italian herbs, salt and pepper. Heat the oil in a medium ovenproof skillet over medium heat.
Cut the chicken breasts into a total of four pieces and dredge in breadcrumbs. Add chicken to the hot skillet and fry for 3-4 minutes on each side.
Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.
