Chicken Parmesan with Zucchini Spaghetti (Low-Carb)
Chicken Parmesan with Zucchini Spaghetti (Low-Carb)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chicken parmesan with zucchini spaghetti (low-carb). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Parmesan with Zucchini Spaghetti (Low-Carb) is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Chicken Parmesan with Zucchini Spaghetti (Low-Carb) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken parmesan with zucchini spaghetti (low-carb) using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken Parmesan with Zucchini Spaghetti (Low-Carb):
  1. Take 4 large zucchini (6 small)
  2. Prepare 4-5 thin sliced chicken breast strips
  3. Take 1 packet Shake N Bake Parmesan Breadcrumbs
  4. Make ready 1/2 cup plain panko
  5. Prepare 1/4 cup grated parmesan
  6. Prepare 3 Tbsp garlic seasoning
  7. Prepare 1 Tbsp fresh parsley
  8. Prepare 1/2 cup flour
  9. Make ready 3 eggs
  10. Take 3 Tbsp. milk
  11. Make ready 2 Tbsp butter
  12. Prepare 1 Tbsp minced garlic
  13. Get Spaghetti sauce
  14. Take Fresh mozzarella
  15. Get Olive oil
  16. Take to taste Salt and pepper
Steps to make Chicken Parmesan with Zucchini Spaghetti (Low-Carb):
  1. Mix: breadcrumbs, panko, 2 Tbsp garlic seasoning, parsley, and grated parmesan.
  2. Whisk: eggs and milk.
  3. Coat: chicken in flour, then eggs, then breadcrumb mix.
  4. Bake: chicken at 375 degrees for 10-12 minutes.
  5. Remove: chicken from oven, top with fresh mozarella, return to oven for 3 minutes (or until cheese is melted).
  6. While chicken is in the oven, heat spaghetti sauce of your choice on stove, seasoning if desired.
  7. Use: spiralizer or julienne peeler to make zucchini "noodles."
  8. Sauté: zucchini noodles in 1 tsp olive oil, minced garlic, remaining garlic seasoning, and butter until cooked but slightly firm, stirring often.
  9. Add: spaghetti sauce to zucchini and stir, saving some sauce for topping.
  10. Plate: Zucchini "noodles", chicken, additional sauce if desired.

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