Thursday, April 28, 2016

Parmesan Zucchini Chicken

     There are payoffs to having friends with gardens, especially when they are willing to share their bounty!  So when my friend gave me some of the best Asparagus I've ever eaten, I had no choice but to pair it with a new recipe my other friend Jennifer shared with me!  Thus, the Parmesan Zucchini Chicken dinner was born.  Each of these 4 tender juicy pieces are only 172 calories, 1.5g net carbs and 29g protein.  So, get some giving friends for yourself ...or just try my recipe and save yourself the trouble!  ;)

Ingredients for 4 servings~
1 Roma Tomato, diced and drained on a paper towel for several hours
1 medium/large 8oz Zucchini, grated into a dish towel and ring excess liquid, and drain in towel several hours
1 pound Chicken Breast, aprrox 2 large boneless skinless Chicken Breast, pounded to 1/4'' thick between parchment paper
1 teaspoon Extra Virgin Olive Oil
Dash Salt
Dash Pepper
Onion Powder
Garlic Powder
1/4 cup shredded Parmesan

     Dice Roma Tomato and drain on paper towel for several hours, grate Zucchini into hand towel and ring out excess liquid and let drain in towel for several hours.  When ready, pound Chicken Breasts between parchment paper to a 1/4", and rub with EVOO and season with Salt, Pepper, Onion and Garlic Powder.  Stir shredded Zucchini and Parmesan together and season with Salt, Pepper, Onion and Garlic Powder and stir til well combined and spread on top of Chicken.  Bake on foil lined baking pan at 375 for 20 minutes, followed by broil for 5 minutes or til golden brown.  Top with diced Tomato and serve!  Enjoy  ;)

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