Egg-Free Chicken Parmesan with Zucchini Noodles

Ingredients

• about 113 g Chicken breasts
• 1/2 cup All-purpose flour
• 1 tablespoon Cornstarch
• 2 tablespoon Water
• 1 cup Breadcrumbs (gluten-free)
• 1/2 cup Grated Parmesan cheese
• 1 teaspoon Dried oregano
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1.5 cups Marinara sauce
• about 113 g Fresh mozzarella cheese
• 4 medium Zucchini

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

Instructions

1. 1Preheat oven to 190°C.
2. 2Pound chicken breasts to an even thickness.
3. 3In a shallow dish, combine flour, salt, and pepper. In another bowl, whisk together cornstarch and water to form an egg substitute. In a third dish, combine breadcrumbs, Parmesan cheese, oregano, and garlic powder.
4. 4Dip each chicken breast in the flour mixture, then the cornstarch mixture, and finally coat well with the breadcrumb mixture.
5. 5Heat olive oil in an oven-safe skillet over medium heat. Sear chicken breasts for 2-3 minutes per side, until golden brown.
6. 6Top each chicken breast with marinara sauce and fresh mozzarella cheese.
7. 7Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and cheese is melted and bubbly.
8. 8While the chicken is baking, spiralize the zucchini into noodles.
9. 9Serve the chicken parmesan over the zucchini noodles.

Substitutions

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