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Baked Chicken Parmesan Over Zucchini Noodles
(Serves 4)
This is a delicious way to lighten up a classic Chicken Parmesan and also enjoy a lighter pasta with it in the form of zucchini noodles. The recipe was originally from Cooking Light Magazine but I have made a few adjustments to it.  You can make the dish with the fresh tomato sauce recipe provided here or, to save time, simply add some prepared tomato sauce instead.  I have made it both ways and the dish is equally as good.

3 tablespoon olive oil, divided
2 teaspoons fresh thyme, chopped
4 garlic cloves, minced and divided
1 shallot, thinly sliced
1 pint grape tomatoes, halved
1/4 cup white wine
Salt and pepper

1/4 cup plain Greek yogurt
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast cutlets
1/2 cup seasoned panko (or gluten-free panko)
1 teaspoon garlic powder
Cooking spray
4 slices mozzarella cheese, thinly sliced
1/2 cup fresh basil leaves, torn into small pieces

4 medium zucchini, spiralized


To make the sauce:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thyme, 2 minced garlic cloves and shallots; cook 2 minutes.  Add the tomatoes, wine and salt and pepper; cook 8-10 minutes or until the liquid is reduced by half.

Preheat the oven to 425⁰ F.

To make the chicken cutlets:
In a small bowl, stir together the yogurt and Parmesan cheese.  Brush the mixture over both sides of the chicken cutlets.  Combine the panko and garlic powder; coat the cutlets with the mixture.  Place the cutlets on a wire rack coated with cooking spray.  Place the rack on a baking sheet.  Spray the tops of each cutlet with cooking spray. Bake for 12 minutes. 

Preheat a broiler to high.  Top each cutlet with 2 tablespoons of the sauce and then add a slice of mozzarella.  Broil for 2 minutes or until the cheese is melted and the breadcrumbs are beginning to brown.

To cook the zucchini:
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the remaining minced garlic and cook for 1 minute. Add the zucchini; season with salt and pepper. Toss it gently to combine with the olive oil and cook for 2 minutes.  You want the zucchini to be crisp-tender, not mushy. Remove from the heat and toss with the remaining sauce.

To serve:
Arrange some of the zucchini noodles on each of 4 pates.  Top with a chicken cutlet and sprinkle with some of the fresh basil.
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