Ingredients
Method
Preparation
- Preheat the oven to 425°F (218°C). Combine the whole wheat breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian herbs, salt, and pepper in a shallow dish.
- Heat the oil in a medium ovenproof skillet over medium heat.
- Cut the chicken breasts into four pieces. If desired, pound the pieces slightly thinner and wider, then coat each piece thoroughly in the breadcrumb mixture.
Cooking
- Place the coated chicken in the hot skillet and cook for 3-4 minutes on each side until the exterior is golden brown. The chicken will finish cooking in the oven.
- Move the skillet to the oven and bake for 5-10 minutes, or until the chicken is fully cooked.
- Add the tomato sauce over the chicken and top each piece with a slice of mozzarella. Return the skillet to the oven for a few more minutes until the cheese is bubbling and lightly browned.
Serving
- Cut the zucchini into thin shreds or use a spiralizer to make zucchini noodles.
- Serve the chicken and sauce over the raw zucchini noodles and finish with Parmesan and parsley.
Notes
For the best texture, keep the zucchini noodles raw so they provide a fresh contrast to the warm chicken, sauce, and melted cheese.
