This meal is the perfect combination of a summer caprese salad, traditional chicken parm and sautéed zucchini.

The tender chicken topped with fresh mozzarella, summer vegetables and a drizzle of balsamic vinegar will have your entire family begging for more. This recipe makes a great leftover meal and the chicken can even be served in an entirely different meal the next night (chicken tenders with homemade honey mustard anyone?!). We often make it with a side of baked spaghetti squash and fresh fruit. This is certainly one meal you won’t want to miss!

What are some ways to serve your leftover Chicken Parmesan?

  1. Honey Mustard Chicken Wrap: In a wrap, combine chicken, honey mustard, mozzarella cheese and greens. Grill on both sides or heat in the toaster oven and serve. For a healthier version, check out FfL’s Homemade Honey Mustard Recipe under the “Toppings and Condiments” category.
  2. Chicken Tenders with Your Favorite BBQ Sauce: We often pair our leftover chicken with BBQ sauce or honey mustard, grilled peaches and grilled romaine. Check out the “Grilled Peaches” recipe under sides and Grilled Romaine under “Salads.” You can even top your grilled romaine with chilled leftover vegetables from tonight’s dinner.
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Summer Chicken Parmesan with a Balsamic Glaze
This meal is the perfect combination of a summer caprese salad, traditional chicken parm and sautéed zucchini. The tender chicken topped with fresh mozzarella, summer vegetables and a drizzle of balsamic vinegar will have your entire family begging for more. This recipe makes a great leftover meal and the chicken can even be served in an entirely different meal the next night (chicken tenders with homemade honey mustard anyone?!). We often make it with a side of baked spaghetti squash and fresh fruit. This is certainly one meal you won't want to miss!
Instructions
  1. Preheat oven to 350 degrees and line a large baking pan with parchment paper.
  2. In a large bowl add zucchini, cherry tomatoes, EVOO, garlic, salt and pepper. Toss to combine. Evenly spread tomato and zucchini mixture on half of the prepared sheet pan. Set aside.
  3. Place flour, egg and breadcrumbs in separate shallow dishes. (If you're really pinched for time, you can combine the flour and breadcrumbs.) Dredge chicken in flour, dip in egg and dredge in breadcrumbs.
  4. Heat 1 tablespoon of oil in large skillet over medium-high heat. Add half of the chicken to skillet; cook 1 minute on each side. Remove chicken and place it on the other half of the prepared baking sheet. Repeat procedure with 1 tablespoon of oil and remaining chicken.
  5. Place chicken and veggies in oven and bake until chicken is no longer pink the center and veggies are tender, 25-30 minutes (depending on thickness of chicken). When chicken is no longer pink in the center, remove from the oven, top with cheese and bake an additional minute.
  6. Plate chicken and top chicken with vegetables and basil. Drizzle balsamic vinegar over chicken and serve!
Ways to "Reinvent" Leftovers:
  1. Honey Mustard Chicken Wrap: In a wrap, combine chicken, honey mustard, mozzarella cheese and greens. Grill on both sides or heat in the toaster oven and serve. For a healthier version, check out FfL's Homemade Honey Mustard Recipe under the "Toppings and Condiments" category.
  2. Chicken Tenders with Your Favorite BBQ Sauce: We often pair our leftover chicken with BBQ sauce or honey mustard, grilled peaches and grilled romaine. Check out the "Grilled Peaches" recipe under sides and Grilled Romaine under "Salads." You can even top your grilled romaine with chilled leftover vegetables from tonight's dinner.
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