I love this crispy parmesan garlic chicken with zucchini. Hust looking at it makes me crave for this delicious food. I pinned it on my pinterest account. Thanks for sharing your recipe with us.
2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
8 Tablespoons butter, divided
½ cup Italian Bread Crumbs
½ cup plus 1 Tablespoon grated parmesan, divided
¼ cup flour
2 medium zucchini, sliced
2 garlic cloves, minced
In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
I made this for my family tonight and it was a winner! Loved the coating on the chicken and how the bits of coating and garlic gave the zucchini a fresh new taste and presentation
Delicious! Quick, easy prep. The control on my oven just went out and I couldn’t use the broil function, so I just turned off the oven after 20 minutes and baked them a couple more minutes. Even without broiling to finish them off, they were crispy and delicious. My husband loved them. I served them with organic marinara and that was delicious. I think ranch would be great, too. I also looked up your spicy appetizer sauce and will make it in the future when I have more time. Husband is diabetic, so I am always searching for reduced-carb recipes. It’s especially hard to find recipes for crispy, crunchy foods. I wonder if larger zucchini would work for those who said theirs was soggy since they tend to be drier. This recipe is definitely a keeper!
3/4cupGrated parmesan cheese
Preheat the oven to 425 degrees F (218 degrees C). Line and lightly grease a baking sheet. (Parchment paper works best, but foil might be okay if you grease it very well.)
Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once crosswise, making 16 sticks from each squash, approximately 4 in (10 cm) long and 1/2 in (1 cm) thick. If the zucchini sticks feel “wet”, pat them dry with paper towels.
Prepare two shallow bowls – one with beaten egg and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides. (Use one hand for the egg and the other for the parmesan, to avoid getting too much egg in the parmesan which will make it clumpy.) Place on the prepared baking sheet in a single layer without touching.
Bake for about 20 minutes, flipping the fries and rotating the pan halfway through, until fairly dark golden.
Place under the broiler for 2-3 minutes, until darker golden and crispy.
Fresh sliced avocado, coated in crispy panko breadcrumbs and baked to perfection. These avocado fries are incredibly tasty and easy to make and are sure to impress the pickiest eaters.
There’s one thing I never get tired of making and that’s baked veggies. Especially when they replace unhealthy alternatives and taste just as yummy, even not 100x better. Broccoli tots, cauliflower tots, cauliflower pizza crust, are just a few of my favorite healthy dishes to make.
These avocado fries are something else. If you’ve never had them before, this is the perfect time to try them out. They are crispy on the outside and buttery soft on the inside. Dip them in your favorite tangy or spicy dipping sauce and call it a meal!
2 large avocados, sliced
Juice of ½ lime (optional)
Salt & Pepper
¼ cup flour
1 egg, lightly beaten
1 cup panko bread crumbs
2 tablespoons oil
Chipotle dipping sauce
Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional). Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
You can find complete recipes of this Crispy Baked Avocado Fries & Chipotle Dipping Sauce in gimmedelicious.com