Description
Quick and easy, and a lightened-up version of the Italian-American classic. Topped with fresh summer tomatoes, corn and zucchini.
Ingredients
- ½ cups Whole Wheat Breadcrumbs
- ¼ cups Panko
- ¼ cups Grated Parmesan Cheese
- 1 teaspoon Dried Italian Herbs
- 1 pinch Red Pepper Flakes (optional)
- 4 whole (4 Oz. Size) Chicken Cutlets
- 2 Tablespoons Olive Oil, Divided
- 1 whole Zucchini (medium), Diced
- 1 ear Fresh Corn
- 1-½ cup Cherry Or Grape Tomatoes, Halved
- 1 cup Marinara Sauce
- ¾ cups Shredded Part-skim Mozzarella Cheese
- ¼ cups Chopped Fresh Basil ( Or Italian Parsley)
Preparation
Preheat oven to 450ºF. Combine breadcrumbs, panko, Parmesan and Italian herbs in a medium bowl.
Lightly brush chicken with olive oil ( you will only need a very small amount of olive oil) and dip chicken breasts in breadcrumb mixture.
Heat 1 ½ tablespoons olive oil in a large skillet over medium-high. Add chicken and cook 1 minute on each side, working in batches if not all cutlets will fit in the skillet. Place chicken cutlets on a baking sheet coated with cooking spray. Bake for 5 minutes. (If you are using very thin chicken cutlets, you may want to skip this initial baking and go directly to the step below.)
While chicken is baking, heat remaining oil in skillet. Add zucchini and corn and sauté 3–4 minutes. Add tomatoes and sauté an additional 1–2 minutes.
Remove chicken from oven and top each piece with approximately 2 1/2 tablespoon marinara and 2 tablespoons grated mozzarella cheese. Return to the oven and bake for an additional 3–4 minutes or until cheese is melted. Adjust cooking time depending on the thickness of your chicken.
Top chicken with vegetable sauté and chopped fresh basil (or Italian parsley). Serve.
