The Pink Shoe Diaries

Recipe Time!

I made this dish last night and it was 1) easy 2) delicious and 3) made with things you usually have in the kitchen anyway, so i thought i would share it with you all! it ends up tasting like chicken parm but it's much better for you (not TOO much better, i mean we are frying here. but somewhat better)


Ingredients:

5-6 chicken breasts
1 zucchini
1-2 cups Parmesan Cheese
leftover tomato sauce you may have from a previous spaghetti night
olive oil
butter/margerine
flour
salt and pepper

Tenderize the chicken breasts until they are 3/4 to 1/2 inch thick. salt and pepper them to taste and dust with flour, set aside.

Over Medium Heat, heat some olive oil (enough to cover the bottom of the pan) and 2 tbsp butter in a skillet/sauce pan until hot. add the chicken breasts as many as you can at a time (they shrink as they cook so don't be afraid to overlap). Cook evenly until golden brown and slightly pink inside..about 3-4 minutes a side.

While the chicken is cooking, slice up your zucchini, lightly salt it and flour it on both sides and put that aside.

When the chicken is done, arrange in a baking dish. Add some more olive oil and butter to your skillet and fry the zucchini slices until golden, about 2 minutes a side. When done, cover each chicken breast with 3-4 slices of the zucchini.

Pour the marinara (or any tomato sauce would do) over and around the chicken breasts and then sprinkle liberal amounts of parmesan cheese over each one.

Bake at 450F for 20 minutes so the cheese is brown and the sauce is bubbling.

Enjoy! (preferably with some iced Big House Red)