2 chicken breasts, sliced in half
8 tbsp butter, divided
½ cup Italian breadcrumbs
½ cup plus 1 tbsp grated Parmesan, divided
¼ cup flour
2 medium zucchini, sliced
2 garlic cloves, minced
Growing up, zucchini wasn’t part of our meals. My parents made sure I had an appropriate vegetable intake, but for some reason, we never really ate a lot of zucchini. I think I was creeped out by it, so my parents just didn’t even bother to try to get me to eat it. The only time I ate zucchini as a child was when I was noshing on a warm slice of zucchini bread. Sure, zucchini was in the title of the dish, but it tasted like a delicious cake so I ate it up without even realizing there was veggies in it. That reminds me, I need to make some zucchini bread soon.
Today’s column is a terribly easy meal to prep. Lately, I’ve been on a mission to not spend hours upon hours in the kitchen, and I think I’m succeeding. A few weeks ago, I rounded up six easy weeknight meals on my blog. If you need some ideas for a stress-free meal, check it out. This Parmesan chicken is as easy as it comes. Sometimes, I create my own recipes when I’m feeling ambitious, and other times, I recreate others. For this particular recipe, I changed absolutely nothing. I test recipes first to decide if I’d like to tweak them a bit—but this one is perfect as it is. I found the original recipe on The Recipe Critic, and it’s hands-down a recipe I’ll make over and over again. The Parmesan gives the chicken and the zucchini the salt that it needs, while the garlic adds an extra layer of flavor.
Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, combine the breadcrumbs, Parmesan cheese and flour.
Melt 2 tablespoons of butter in a large skillet.
While the butter is melting, dip the chicken breasts in the butter, then in breadcrumbs; place the chicken in the skillet with the melted butter.
Cook the chicken on each side about four minutes. The outside should be crispy and the chicken cooked throughout; set the chicken on a plate.
Add the last 2 tablespoons of butter to the skillet, along with the minced garlic; sauté for a minute.
Add the zucchini to the skillet and sauté with the garlic. Season with salt and pepper, then add 1 tablespoon of Parmesan.
Add the chicken back to the skillet and heat for a minute or two. Serve immediately.
Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at firstname.lastname@example.org or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.