My guys love this cheesy dish and have requested repeats on numerous occasions.
This recipe I revised from the Cook Yourself Thin Cookbook.
1 Jar of Spaghetti Sauce, Either homemade or for time sake I use Archer Farms Organic All natural sauce.
1/4 C freshly grated parmesan
1 Slice whole wheat bread or Ezekiel bread- toasted and finely crumbled
1 large egg white, lightly beaten with a fork
4, boneless, skinless chicken breast
4 tsp olive oil
1/4 C part-skim ricotta cheese
4 Zucchini's
On a plate combine your breadcrumbs, 1/4 C grated parmesan and parsley. Place the egg white on a second plate. Sprinkle chicken with salt & pepper. Dip the chicken into the egg whites and then into the breadcrumb mixture. Place on your george foreman (or cook in skillet with 2 tsp olive oil over medium heat. 2-3 minutes on each side or until lightly browned.)
with mandolin or vegetable peeler, slice zucchini lengthwise into 1/8 inch thick long strips- turning the zucchini and slicing on 4 sides until you see the center seeds. Discard the centers.
Heat 1 Tbsp olive oil in skillet over medium heat. Add zucchini and 1/4 tsp salt. Cover and cook until wilted, tossing often.
Place your spaghetti sauce in a medium sauce pan over medium heat until warm.
Place your zucchini on plate, lean your chicken breast up against zucchini and place a 1 Tbsp ricotta cheese next to your chicken breast. Cover with spaghetti sauce. Drizzle 1/2 tsp olive oil and sprinkle with 1 tsp Parmesan cheese and serve.
Tip: when cooking chicken breasts, I place in a ziplock bag and beat with a coffee mug until the chicken breasts are flat and even- this helps with the cooking time and I think it tenderizes the meat. I, of course, take the chicken breasts out of the bag prior to cooking ;)
Serves 4
Calories per serving: 350
