Recipe from the Week

WOW! I am so excited to tell you about this recipe! It’s called Crispy Parmesan Garlic Chicken with Zucchini. I can’t decide which part was more delicious??? The chicken or the zucchini! I already put this recipe back on the grocery list again 😛 It’s seriously that good.

Recipe

INGREDIENTS:

• 2 Chicken Breasts, sliced in half (making 4 thin breasts)
• 8 Tablespoons Butter
• 1/2 cup Parmesan breadcrumbs
• 1/2 cup + 1 Tablespoon Grated parmesan
• 1/4 cup Flour
• 2 Medium Zucchini’s, sliced
• 2 Garlic cloves, minced
• 1 bag of Mini Penne pasta

DIRECTIONS:

1) In a large pot boil water and cook pasta according to package.

2) In a shallow dish, melt 4 tablespoons of butter. In another shallow dish combine breadcrumbs, parmesan cheese, and flour.

3) In a large skillet over medium heat, melt 2 tablespoons of butter.

4) Dip the chicken in the melted butter and then coat in the breadcrumb mixture and place in the skillet.

5) Cook the chicken for about 3-4 minutes per side, or until the outside is crispy and the chicken is cooked throughout. Then set aside on a plate.

6) Add 2 tablespoons of butter back into the skillet and sauté the garlic for about a minute.

7) Add the zucchini to the skillet and cook until tender. Add salt and pepper to taste and 1 tablespoon of parmesan.

8) Move chicken back to the skillet and heat for about a minute. Then serve over pasta immediately!

NOTE: Once the pasta is done cooking I added some butter, salt and pepper before serving.

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