Ingredients
Method
Preparation
- Preheat the oven to 425°F (218°C). Combine the whole wheat breadcrumbs, panko breadcrumbs, Parmesan cheese, Italian herbs, salt, and pepper in a shallow dish.
- Warm the oil in a medium ovenproof skillet over medium heat.
- Divide the chicken breasts into four pieces. Pound the pieces slightly thinner and wider if desired, then coat each piece with the breadcrumb mixture, pressing the coating onto the surface.
Cooking
- Place the coated chicken in the heated skillet and cook for 3-4 minutes per side until the exterior is browned. The chicken will finish cooking in the oven.
- Move the skillet to the oven and bake for 5-10 minutes, or until the chicken is fully cooked.
- Add the tomato sauce and place one slice of mozzarella over each chicken piece. Return the skillet to the oven for a few more minutes until the cheese is bubbling and lightly browned.
Serving
- Cut the zucchini into thin shreds or spiralize into zucchini noodles. Serve the chicken and sauce over the zucchini noodles and finish with Parmesan and parsley.
Notes
Press the breadcrumb mixture firmly onto the chicken pieces before cooking to help the coating stay attached.
