Egg-Free Chicken Parmesan with Zucchini Noodles

Ingredients

• 4 each Chicken breasts
• 1/2 cup All-purpose flour
• 2 tablespoons Cornstarch
• 2 teaspoons Italian seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 cups Marinara sauce
• 1 cup Mozzarella cheese
• 1/2 cup Parmesan cheese
• 4 medium Zucchini

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Place the 4 chicken breasts between two sheets of parchment paper or plastic wrap and pound them with a mallet or heavy pan until they are an even 1.27 cm thickness.
2. 2In a shallow dish, combine the 1/2 cup of all-purpose flour, 2 tablespoons of cornstarch, 2 teaspoons of Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; stir until well mixed. Dredge each of the 4 pounded chicken breasts in this flour mixture, pressing gently to ensure they are fully coated on all sides.
3. 3Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the coated chicken breasts into the hot skillet and sear for 3 to 4 minutes per side, until each side is golden brown.
4. 4Transfer the seared chicken breasts to a baking dish. Evenly spoon 1/2 cup of the 2 cups of marinara sauce over each chicken breast, then sprinkle each with 1/4 cup of the 1 cup of mozzarella cheese and 2 tablespoons of the 1/2 cup of Parmesan cheese.
5. 5Bake the chicken in the preheated oven at 190°C for 20 to 25 minutes, or until the internal temperature of the chicken reaches 74°C and the cheese is melted and bubbly. While the chicken bakes, spiralize the 4 medium zucchini into noodles. Serve the chicken parmesan immediately over the fresh zucchini noodles.

Substitutions

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