Every time I write the word “chunky” I think of the movie Madagascar with Moto Moto. Yup, definitely the mom of a toddler.
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
- Parmesan cheese
- garlic salt
- 2 – 4 zucchinis, spiralized into ribbons (I love the Paderno model on Amazon!)
- 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
- 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.
- Preheat oven to 350 degrees.
- Make sure tenderloins are not sopping wet.
- Spread a thin film of mayonnaise on each piece. I used less than a tablespoon for all 8 tenderloins.
- Season with salt and pepper and cheese of choice.
- Cover each tenderloin with panko and push the flakes into the mayonnaise.
- Bake at 350 for about 20 – 25 minutes until chicken is cooked through and panko is golden brown.
- 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.
- Spoon marinara onto cooked tenderloins and cover with shredded mozarella.
- Broil tenderloins until mozzarella is melted.
- Toss zucchini noodles in as much marinara as you would like, and serve with the chicken.