This recipe has been adapted from a recipe I tried using HelloFresh. Although the original recipe was good I felt it needed a little something more so I added some minced garlic! Why have I never thought of topping a chicken breast with shredded zucchini? The zucchini keeps the chicken moist and tender while it is cooking. The addition of garlic and Parmesan gives a delicious flavor to the mix.
2 Chicken Breasts, about 12 oz total
1 zucchini, shredded
¼ cup Parmesan cheese
1 tsp dried chili flakes
1-2 gaarlic cloves, minced
Preheat your oven to 400 degrees. Grate the zucchini and place into the center of a clean kitchen towel. Gather the corners and squeeze the excess moisture out over your sink. Place the zucchini in a bowl. Add the minced garlic, Parmesan cheese and chili flakes to the zucchini. Mix well.
Pound the chicken breast until they are about ½ inch think. Season both side with salt and pepper and place on a lightly greased baking sheet. Top each chicken breast with a thick layer of the zucchini mix. Bake 15- 30 minutes or until just cooked through. During the last two minutes of cooking, heat the broiler to high and broil for about 2 minutes or until golden brown on top.
Serve the Zucchini & Parmesan Crusted chicken with a salad or with mashed potatoes and green bean. We use the leftovers on a salad the next day.