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 [email protected] 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.