This recipe is perfect for a cozy evening inside as the weather gets cooler. What I love about this dish is that it is hearty and protein rich and the zucchini noodles get some veggies in! Feel free to substitute whole wheat pasta if you aren't a fan of zucchini.
• 2 tablespoons olive oil, divided
• 1 tablespoon chopped
• Fresh thyme
• 6 garlic cloves, thinly sliced and divided
• 1 shallot, thinly sliced
• 1 pound heirloom tomatoes, chopped
• ½ cup dry white wine
• ½ teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 2 eggs, lightly beaten
• 4 (4-ounce) skinless, boneless chicken breast cutlets
• 1 teaspoon garlic powder
• Cooking spray
• 4 medium zucchini
• 2 ounces fresh mozzarella cheese, very thinly sliced ½ cup torn basil leaves, divided
- Preheat oven to 425°.
- Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.
- Sprinkle chicken cutlets with the garlic powder and place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.
- Using a julienne peeler, or a spiralizer, peel zucchini lengthwise into noodles or thin strips.
- Preheat broiler to high. Top each cutlet evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.
- Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with sauce, remaining ¼ teaspoon salt, and half of basil.
- Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.
Recipe transcribed from: Betsy Life