This dish was HUGE hit at my house tonight! My husband kept going on and on about how delicious it was.
"You should definitely make this again!" he said with a mouth full of zucchini goodness. I think that means this ones a keeper!
Four 6oz Chicken Breasts
Two Zucchini
1/2 Cup Parmesan Cheese
Salt & Pepper
Olive Oil
Lemon (optional, but yummy)
Preheat oven to 350.
Pound the chicken out to roughly 1/2 inch thick. I like to put the chicken breasts in a ziplock one a time and whack ‘em with my rolling pin. It’s a great way to get out some aggression. :)
Grate zucchini with a box grater. I used the medium sized side of my grater. Dump the grated zucchini into the middle of a clean kitchen towel. Pull the corners up toward the middle and twist to wring out as much moisture as possible.
Mix drained zucchini with parmesan cheese and add a little salt and lots of pepper. I won’t even try to tell you how much because I didn’t EVEN measure! Haha!
Place chicken on a foil lined (for easy clean up…you’re welcome!) baking dish and drizzle with a little olive oil. Top each chicken breast with the zucchini/cheese mixture making sure to spread it evenly over the chicken.
Bake for 15-20 minutes until the juices from the chicken run clear. I’m sure you could check it with a meat thermometer but I’m clueless as to what temp would be appropriate.
Switch your oven over to Broil and let things cook for another 5-10 minutes until you start seeing golden brown deliciousness. Remove from the oven and squeeze lemon juice over each chicken breast for a little extra flavor.
I served this chicken alongside roasted greens beans cooked on the same pan = winning! But it would be great with a baked sweet potato or even a side of quinoa. This dish provides protein and veggies in each tasty bite! Enjoy!
