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Chicken, parmesan and zoodle skillet
Chicken, parmesan and zoodle skillet
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try zucchini noodles (zoodles) as a healthy, low-carb option with this quick chicken dish.
Ingredients:
  • 1 egg
  • 10.00 gm water
  • 55g (1/2 cup) almond meal
  • 25g (1/3 cup) finely grated parmesan
  • 20.00 ml finely chopped fresh basil leaves
  • 2 large (about 500g) chicken breast fillets, halved lengthways
  • 36.40 gm extra virgin olive oil
  • 400g btl napoletana tomato pasta sauce
  • 3 medium zucchini, cut into long, very thin strips (using a mandoline or spiraliser)
  • 50g (1/2 cup) coarsely grated fresh mozzarella
  • Fresh basil leaves, extra, to serve
Instructions:
  • Whisk the egg and water gently in a shallow bowl. Mix the almond meal, parmesan, and basil on a plate. Season the chicken. Dip each chicken piece in the egg, then the almond meal mixture, pressing to coat. Place on a lined plate and repeat with the remaining chicken until all are well coated.
  • In a spacious non-stick frying pan, warm the oil over medium-high heat. Sear the chicken on all sides for 6 minutes until it turns golden. Then, transfer the chicken to a plate.
  • Set aside 1/2 cup of tomato sauce. Pour the rest of the tomato sauce into the pan and bring it to a boil. Drop in the zucchini and let it simmer for 2 minutes, until it begins to soften. Take the pan off the heat.
  • Preheat oven grill to high. Place chicken back in pan. Top with reserved tomato sauce and cheese. Grill for 3-4 minutes until cheese is golden. Finish with a sprinkle of extra basil.

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