Baked Chicken with Parmesan Zucchini Topping

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!

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