Yields: 2 servings
Ingredients
- 2 thinly sliced chicken breasts aka chicken cutlets (about 7 ounces each)
- 6 ounces non-fat Greek yogurt
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1/8 teaspoon ground white pepper
For the breading:
- 1 cup whole wheat Panko breadcrumbs
- 2½ tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper
For the Zucchini Pasta:
- 2 medium zucchini sliced into thin ribbons
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1 small shallot minced
- 2 cloves garlic minced
- 1 dry pint cherry or grape tomatoes I like to use a mix of red and yellow, halved
- 2 tablespoons freshly chopped basil
Instructions
- In a small bowl, combine the Greek yogurt, salt, garlic powder, basil, oregano and white pepper. Place the chicken cutlets in a gallon Ziploc bag and add the yogurt mixture. Remove as much air as possible, and seal the bag. Squish the bag around with your hands to make sure that the chicken is well coated. Refrigerate for 30 minutes.
- While your chicken is marinating, get to work on your zucchini “noodles.” If you have a spiralizer (you’re so fancy!), use that to turn your zucchini into pasta. If you don’t have a spiralizer, no worries, I don’t either. Use a mandolin or a knife to slice each zucchini into planks about an 1/8-inch thick.
- Slice the planks into thin ribbons. Set aside until ready to use.
- Pre-heat your oven to 350 degrees. Line a baking sheet with aluminum foil and spray it with cooking spray and set it aside.
- Now it’s time to prepare the breading for the cutlets. In a shallow baking dish, combine the breadcrumbs, Parmesan, salt, basil, oregano and cayenne pepper.
- After 30 minutes, remove the chicken cutlets from the plastic bag, and dredge each cutlet in the breading. If you don’t like messy hands, I recommend using tongs for this.
- Place the breaded cutlets on the prepared baking sheet and bake for 25 minutes until they are golden brown and the chicken is cooked through. If they are not browned enough, just pop them under the boiler for 90 seconds or so, and they'll get nice and crispy.
- 10 minutes before the cutlets are ready, you’ll want to cook your zucchini noodles. Heat the olive oil in a large non-stick pan. Add the minced shallot and garlic and sauté for 2 minutes until the shallots are softened and the garlic is fragrant. (Be careful not to burn the garlic, dudes.)
- Add the cherry tomatoes to the pan and cook for about 4 minutes until the tomatoes start to burst. Crush a couple tomatoes with a spatula to release some extra juice. At this point, I like to remove a third of the tomatoes from the pan to serve on top of the cutlets, but this optional.
- Add the zucchini noodles to the tomatoes and sauté for 2-3 minutes until just tender. Remove it from the heat immediately. (You want the zucchini to be “al dente” not mushy.) Stir in the basil and season with salt and pepper to taste.
- Serve the zucchini pasta sprinkled with a little Parmesan cheese and top with the chicken cutlets.