How To Make Summer Chicken Parmesan
Treat your tastebuds to a classic and filling dish in this summer chicken parmesan, made with cheese-topped baked chicken, zucchini, and tomatoes.
Serves:
Ingredients
- ¼cupall purpose flour
- 1large egg beaten
- ½cuppanko bread crumbs
- ¼cupparmesan cheese,grated
- salt and pepper,to taste
- 2chicken breasts,(8 oz each) sliced in half horizontally
- 4tspolive oil,divided
- 4ozmozzarella cheese,sliced
- 1½cupszucchini,(about 1 zucchini) quartered
- 1cupsummer squash,(about 1 squash) quartered
- 1cupcherry tomatoes,halved
- 2clovesgarlic,crushed
- 2tbspfresh basil,chopped
Instructions
-
Preheat oven to broil and spray a baking sheet with oil.
-
In a shallow bowl combine bread crumbs and Parmesan cheese. Place flour in another shallow bowl and the beaten egg in another. Season both sides of chicken breasts with salt and pepper.
-
Dredge the chicken in flour, egg, and then bread crumbs.
-
Heat 3 teaspoons of oil in a large skillet over medium heat. Add breaded chicken. Cook on each side for about 2 minutes until golden.
-
Move chicken to baking sheet, top with mozzarella cheese and place in the oven for 1 minute until cheese melts.
-
In the same skillet used for the chicken, add remaining oil. Add the zucchini and squash and cook for 1 minute. Add the tomatoes and garlic and cook for another 3 minutes or until vegetables are crisp tender.
-
Serve over the chicken and sprinkle with fresh basil. Enjoy!
Nutrition
- Calories: 413.50kcal
- Fat: 23.77g
- Saturated Fat: 9.35g
- Trans Fat: 0.10g
- Monounsaturated Fat: 9.79g
- Polyunsaturated Fat: 2.84g
- Carbohydrates: 17.46g
- Fiber: 2.02g
- Sugar: 3.63g
- Protein: 32.19g
- Cholesterol: 133.73mg
- Sodium: 649.08mg
- Calcium: 330.12mg
- Potassium: 567.00mg
- Iron: 2.01mg
- Vitamin A: 145.54µg
- Vitamin C: 19.83mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
