Chicken Parmigiana & Stuffed Zucchini

March 01, 2013

My own take on the classic Italian dish with a side that is delicious and healthy!

Chicken Parmigiana:
¼ cup all-purpose flour
Salt & freshly ground black pepper
4 boneless, skinless chicken breasts, trimmed & pounded flat*
½ pound thin linguine
¼ cup olive oil
1 tablespoons butter
2 cloves garlic, minced
½ whole medium onion, chopped
¼ cup + 2 tablespoons chicken stock
21 ¾ ounces crushed tomatoes
½ tablespoon sugar
2 tablespoons chopped fresh parsley, plus more for serving
½ cup freshly grated Parmesan, plus more if needed
Basil chiffonade, for serving**
Stuffed Zucchini:
2 zucchinis
1 tablespoon canola oil
1 small yellow onion, chopped
¼ teaspoon curry powder
½ tomato, chopped
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon sour cream
Parmesan cheese, freshly grated
Parsley, freshly chopped

Chicken Parmigiana: 1. Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside. 2. Cook the linguine until al dente. 3. Heat...
See the full directions on my site

Nutritions

Calories
601

Sodium
1747mg
72% DV

Fat
34g
53% DV

Protein
42g
84% DV

Carbs
23g
7% DV

Fiber
4g
17% DV