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Tomato Sauce
1 tablespoon Olive oil
5 garlic cloves
1 red onion
28 oz Crushed tomatoes
Salt & pepper to taste
2 tablespoons Basil leaves, shredded

Breaded chicken
¾ cup bread crumbs
¼ cup Parmesan Cheese
1 teaspoon Dried basil
Salt & pepper to taste
2 tablespoons olive oil
3 pieces chicken breast fillets
3 slices Mozzarella cheese

Olive oil
3 pieces Zucchini
5 cloves Garlic


  1. In a saucepan, saute onion and garlic in olive oil until translucent. Add in crushed tomatoes, and bring to boil. Reduce to a simmer and cook for 10 minutes.Season with salt and pepper. Add fresh basil leaves. Set aside.
  2. Combine breadcrumbs, parmesan cheese, and dried basil in a bowl. Season with salt and pepper. Set aside.
  3. Pat chicken cutlets dry. Using a cooking brush, coat both sides of the raw chicken with olive oil.
  4. Generously pat chicken with the breadcrumbs mixture. Be sure to press the mixture into the chicken so it sticks.
  5. Pan-fry chicken breast fillets over medium heat. Flip over after 5-6 minutes.
  6. Top each chicken breast with 1-2 tablespoons of tomato sauce and some mozzarella cheese, Cover to let chicken cook thoroughly (5-6 minutes) and to let cheese melt.
  7. Spiralize zucchini noodles. Saute zoodles with garlic and olive oil for 2-3 minutes. Season with salt and pepper.
  8. Serve zoodles with cooked chicken, more tomato sauce and fresh basil.

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