Lighter Chicken Parmesan with Chunky Marinara

Every time I write the word “chunky” I think of the movie Madagascar with Moto Moto.  Yup, definitely the mom of a toddler.

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As funny as I think Moto Moto is, I probably would not want to be called “chunky” by my man, so we have this dish I can indulge in without feeling like a hippo.  I’m all for adding pasta in, but the zucchini is so yummy and in summer it’s so plentiful that I might even like it a little more (plus, I can eat garlic bread with this and not have to work out an extra 12 hours). #carblover

With classic pastas I dig my Express Marinara, but realized I needed one with a more powerful punch when eating it with zucchini pasta.  Since the zucchini has a higher water content, it tends to dilute the sauce  so I used this thicker version (which is also AMAZING on pizza, by the way).

Lighter Chicken Parmesan

  • Chicken breast tenderloins
  • mayonnaise
  • panko
  • Parmesan cheese
  • garlic salt
  • pepper
  • 2 – 4 zucchinis, spiralized into ribbons (I love the Paderno model on Amazon!)

Chunky Marinara

  • 1 (28 oz) can diced tomatoes, well drained
  • 1 can (8 oz) tomato sauce
  • 1 can (6 oz) tomato paste
  • 2 – 3 garlic gloves, minced
  • 1/2 tsp salt
  • 1/4 tsp dried basil
  • 1/4 tsp oregano
  • 1/2 tsp pepper
  • 1/2 tsp chili flakes
  1. Don’t freak out, because I know you’re going, “Why are there no measurements?!” Really, it’s about eyeballing and seasoning according to your palate.
  2. Preheat oven to 350 degrees.
  3. Make sure tenderloins are not sopping wet.
  4. Spread a thin film of mayonnaise on each piece.  I used less than a tablespoon for all 8 tenderloins.
  5. Season with salt and pepper and cheese of choice.
  6. Cover each tenderloin with panko and push the flakes into the mayonnaise.
  7. Bake at 350 for about 20 – 25 minutes until chicken is cooked through and panko is golden brown.
  8. While chicken is baking, mix all marinara sauce ingredients together in a saucepan and heat to boiling, then allow to simmer until chicken is done.
  9. Spoon marinara onto cooked tenderloins and cover with shredded mozarella.
  10. Broil tenderloins until mozzarella is melted.
  11. Toss zucchini noodles in as much marinara as you would like, and serve with the chicken.

Chicken Parmesan

 

About Nicole

While I used to spend my days climbing ladders, now you can find me crawling around with my beautiful baby girl Mia and our precious Pom, Mochi. I live each day to the fullest with my amazing husband who never fails to be the best part of my day...
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