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- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste - 2 cups crushed tomatoes - 1 tablespoon olive oil - 2 medium zucchinis - Fresh basil, for garnish (optional)

Baked Chicken Parmesan with Zucchini Noodles

Discover the delectable flavors of Crispy Baked Chicken Parmesan with Zucchini Noodles, a healthier twist on a classic Italian dish. This easy recipe features beautifully baked chicken with a crunchy panko coating, topped with a rich tomato sauce. Paired with spiralized zucchini noodles, it offers a nutritious and low-carb alternative to traditional pasta. Follow our detailed guide for step-by-step instructions to create this mouthwatering meal that’s perfect for any occasion!
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Ingredients
  

For the Chicken:

2 boneless, skinless chicken breasts

1 cup panko breadcrumbs (for extra crunch)

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

2 large eggs

½ cup all-purpose flour

For the Tomato Sauce:

1 can (15 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 clove garlic, minced

½ teaspoon sugar

Salt and pepper to taste

1 tablespoon olive oil

For the Zucchini Noodles:

2 large zucchini, spiralized

1 tablespoon olive oil

Salt and pepper to taste

For Assembly:

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish

Instructions
 

Prep the Chicken: Preheat your oven to 400°F (200°C). Place the chicken breasts between two pieces of plastic wrap. Gently pound them to an even thickness of approximately ¾ inch to ensure even cooking.

    Set Up Dredging Station: Prepare three shallow bowls. In the first, combine flour with a pinch of salt and pepper. In the second bowl, beat the eggs until well mixed. In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper.

      Bread the Chicken: Dredge each chicken breast first in the flour, ensuring to shake off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken with the breadcrumb mixture, pressing gently to adhere the crumbs thoroughly and achieve a crispy finish.

        Bake the Chicken: Arrange the breaded chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the coating is golden brown and crispy.

          Make the Tomato Sauce: While the chicken is baking, heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, and sugar. Season with salt and pepper, then lower the heat and let it simmer for 10-15 minutes until slightly thickened.

            Prepare Zucchini Noodles: In a skillet, add 1 tablespoon of olive oil and the spiralized zucchini. Cook over medium heat for about 3-5 minutes until just tender (do not overcook). Season with salt and pepper and set aside.

              Assemble the Dish: Once the chicken is fully baked, remove it from the oven. Spoon the rich tomato sauce generously over each chicken breast, and sprinkle shredded mozzarella cheese on top. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbling.

                Serve: Place a generous serving of zucchini noodles on each plate. Top with the baked chicken Parmesan and garnish with fresh basil leaves. Serve immediately and enjoy the delightful combination of flavors!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings