Dairy-Free Chicken Parmigiana with Zucchini Noodles

Instructions

1. 1Preheat your oven to 190°C.
2. 2Spiralize the 4 zucchini into noodles. Set these aside for later.
3. 3In one bowl, whisk the 2 egg substitutes until smooth. In a separate bowl, combine the 1 cup of dairy-free breadcrumbs with the 0.5 tsp salt and 0.25 tsp black pepper.
4. 4Take each of the 4 chicken breasts and dip them first into the whisked egg substitute, then press them firmly into the breadcrumb mixture, ensuring they are fully coated. Set the coated chicken breasts aside.
5. 5Heat 2 tablespoons of olive oil in a large skillet over medium heat. Carefully place the coated chicken breasts in the hot skillet and cook for 5-7 minutes on each side, until they are golden brown and the internal temperature reaches 74°C. Remove the chicken from the skillet and set aside.
6. 6While the chicken is cooking, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the 2 cloves of minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. 7Pour the about 790 g of canned crushed tomatoes into the saucepan with the garlic. Stir in the 1 tsp dried oregano and 1 tsp dried basil. Bring the sauce to a gentle simmer and cook for 15 minutes, stirring occasionally, until it has thickened slightly.
8. 8Arrange the spiralized zucchini noodles in a baking dish. Spoon the cooked tomato sauce over the zucchini noodles. Place the cooked chicken breasts on top of the sauce, and sprinkle the 1 cup of dairy-free mozzarella shreds evenly over the chicken.
9. 9Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the dairy-free mozzarella is completely melted and bubbly. Let the dish rest for 5 minutes before serving immediately.

Substitutions

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