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Baked Chicken Parmesan with Whole Wheat Crust & Zucchini Noodles

Whole wheat breadcrumb-crusted chicken baked instead of fried, topped with marinara and mozzarella over zucchini noodles.

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz each) pounded thin
  • 1/2 cup whole wheat breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 tsp Italian seasoning
  • 2 eggs beaten
  • 1 cup marinara sauce low-sodium
  • 1/2 cup shredded part-skim mozzarella
  • 4 medium zucchini spiralized
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400°F and set a wire rack over a baking sheet.
  2. Mix breadcrumbs, Parmesan, and Italian seasoning in a shallow dish. Season chicken with salt and pepper, dip in egg, then coat in breadcrumb mixture.
  3. Place chicken on the wire rack and bake 18-20 minutes, until golden and nearly cooked through.
  4. Top each piece with marinara and mozzarella, and bake 5 more minutes until cheese is melted.
  5. Meanwhile, sauté zucchini noodles in olive oil over medium heat for 2-3 minutes, just until softened.
  6. Serve chicken over zucchini noodles.