4 chicken breast cutlets
1/2 cup whole wheat breadcrumbs
3 medium zucchini
1 cup 2% shredded four cheese italian blend
1 jar spaghetti sauce (I use Classico)
1/4 cup Kraft reduced fat grated Parmesan cheese
1-2 tbsp extra virgin coconut oil
Special tool required! Vegetable spiralizer, I have a veggetti.
Directions:
1. Preheat oven to 350 degrees.
2. Use the thick setting and spiralize your zucchini. Cut spirals into acceptable length Zoodles and set aside.
3. Mix the breadcrumbs and Parmesan cheese together in a quart size Baggie. Add 1 tbsp oil to your frying pan and heat to medium heat. Rinse your cutlets with water and drop into the Baggie of seasoning one at a time. Place into preheated skillet and cook for about 5 minutes. Flip to the other side and add the additional 1 tbsp of oil if needed. Cook an additional 5 minutes.
4. Spray a baking dish with nonstick cooking spray. Place chicken pieces in the baking dish. Top each cutlet with about 2 tbsp of spaghetti sauce and enough cheese to cover the sauce, about 1/4 cup. Place in the oven and bake for 15 minutes.
5. Put your remaining spaghetti sauce in a saucepan and heat over medium heat. Once it is heated through, reduce heat to low.
6. While you are heating the sauce, place 3 cups of water in a medium saucepan and bring it to a boil. Salt the water and drop in your Zoodles. Boil for 2-3 minutes, stirring occasionally and drain.
7. Garnish with additional Parmesan cheese and voila! A delicious meal that doesn't require cheating to eat.
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