Chicken Parmesan with Zoodles

Nutrition Facts

401.4
kcal
13
grams
23
grams
5
grams
35
grams
How many batches would you like to prepare?

Prepares {{ multiplier * 8 }} servings!

Recipe Ingredients

Chicken:
{{ multiplier * 8 }} Pounded Out Chicken Breasts
{{ multiplier * 3 }} Eggs
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c
Heavy Cream
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c
Almond Flour
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tsp
Chili Powder
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tbsp
Salt
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tbsp
Garlic Powder
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tbsp
Onion Powder
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tsp
Pepper
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tbsp
Basil, chopped
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tbsp
Parsley, chopped
{{ multiplier * 8 }} Sliced Mozzarella
**oil to fry
Zoodles:
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oz
Zucchini Noodles
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tbsp
Ghee
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c
Classico Tomato Basil Pasta Sauce
recipe-image
Brittany Cochran
author-image
Preparation Time: 20 min
Cooking Time: 20 min
Servings Made: 8 Servings

Recipe Instructions

Place the sauce in a sauce pan and heat until warm.

Preheat the oven to 350.

Set up a breading station with one dish containing the eggs and cream whisked together and another dish containing the almond flour and seasonings blended together.

Bread the chicken using the standard breading procedure.(Coat in the flour mixture, then coat in the egg mixture, and then again in the flour mixture.)

Heat the oil in a deep pan until it begins to ripple.(The oil should be about 2 inches deep.)

Once the oil is hot, pan fry the chicken until it is brown on each side.

Remove and place on a sheet pan with a rack.

If the chicken is not fully cooked place in the oven and cook until the thickest part reaches 165 degrees.

Remove and place a slice of cheese on each chicken breast and return to the oven and cook until it has melted and then remove from oven.

In a large saute pan, heat the ghee over medium heat and then add the zucchini noodles, season with salt and pepper, and cook until warm.(do not over cook, they will become to wet and soggy.)

To assemble, place a layer of zucchini noodles and then top with sauce. Add the chicken on top and serve.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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