A simplified version of chicken parm, bulked up with delicious zucchini and served up over pasta. It's a one-pan recipe that's perfect weeknight comfort food.
1medium-sizedzucchinisliced in rounds about 1/3 of an inch thick
8slicesFresh Mozzarella Cheese
Fresh Parsley and/or Fresh BasilChopped, for garnish
Pastafor serving, if desired
Instructions
Prepare 1/2 of a batch of Aimee's wonderful 4-Ingredient Tomato Sauce - this can be done in advance and refrigerated for a day or two or stored in the freezer.
Cut each chicken breast in half. Using a meat tenderizer, pound each side of the breast. It isn't necessary to pound them until very thin, just a few whacks per side to help tenderize them.
Sprinkle each side of the breast with salt, pepper, and dried Italian seasoning according to your preferences.
Heat the oil over medium heat in a 3.5 quart stove top safe pan that has a lid. I love my Le Creuset Enameled Cast-Iron 3.5 -Quart Round Braiser for jobs like this.
Place the chicken breasts in the pan and cook until browned, about 3-5 minutes per side. After browning the chicken, sprinkle them with freshly grated Parmesan. Pour the sauce over and cook covered on low to medium-low heat for 30 minutes.
Remove the lid and arrange the zucchini on top in between the chicken pieces. At this time also layer a slice of fresh mozzarella on top of each piece of chicken. Replace lid and cook for another 15 minutes on low heat.
Sprinkle with fresh parsley and basil, if desired, for a garnish and serve alongside pasta.
Notes
-If desired, add the mozzarella after the final 15 minute cook time and place under the broiler for a few minutes to melt and brown the cheese.-If you like, get creative and add additional vegetables to the sauce such as: sauteed fresh mushrooms, grated carrots, red bell peppers, chopped fresh spinach.