…OR HAVE YOU BEEN DOWN?

Written by: socialbktu

Sorry, all caps – only really excited right here.

There are so much more recipes I intend to make in the spiralized Loaded Potatoes with BBQ Sauce (hello football parties) towards the California Roll Sushi Bowl (OMG it includes a ginger peanut dressing). Please buy the publication so you can enjoy these beside me too.

Right now let’s discuss this HEALTHY baked poultry parmesan, shall we?

This baked chicken parmesan meal produces a killer date night dinner or couple’s night in. I am OBSESSED and like that I could feel good about noshing on this better for you version.

Don’t forget to grab a duplicate of Ali’s fresh book here !

Prep time:

30 mins

Cook time:

30 mins

Total period:

1 hour

Ingredients

1 large egg

For the sauce:

1 (15 ounce) can diced tomatoes

1 (6 ounce) can you freeze pigs feet tomato paste (zero salt added is most beneficial)

1/3 cup water

1 tablespoon dried oregano

1/4 teaspoon fennel seeds

1/8 teaspoon freshly ground black pepper

1/2 cup shredded mozzarella cheese

4 zucchini, spiralized and noodles trimmed (use Edge D)

Instructions

Preheat oven to 400 degrees F. Range a baking sheet with parchment paper.

Setup your dredging place. On a big plate, combine all the substances for the bread crumbs and mix to combine. Defeat the egg in a shallow moderate bowl. Set the dishes hand and hand. Working one piece at the same time, dip the poultry first in the egg and allow the excess to drip back into the bowl. Then dip it within the bread crumbs, turning to coat and pressing to adhere. Place on ready cooking sheet and bake for 15-20 mins or until prepared through and no longer pink.

While the chicken bakes, heat the oil in a large skillet over moderate heat. Once essential oil is hot, add in onion, garlic and red pepper flakes and cook for a couple moments or until onions commence to soften. Next add diced tomato vegetables, tomato paste, water, basil, dried oregano, fennel seeds, salt and pepper. Mix until well mixed, then reduce warmth to low and simmer for 10 minutes or before sauce thickens. Transfer half of the sauce to some medium bowl and set aside, reserving the rest within the skillet over low warmth.

Once poultry is done food preparation, remove the baking sheet through the oven and pour sauce from the bowl over the chicken. Top each piece with 2 tablespoons of shredded mozzarella parmesan cheese. Go back to the range and bake for five minutes longer or until mozzarella cheese melts.

Come back the skillet with the remaining sauce to medium high heat. Add the zucchini noodles and make for about five minutes or until al dente. Separate the noodles among four plates. Top with chicken. Enjoy!

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