Summer Chicken Parmesan with a Balsamic Glaze
- Prep Time: 25 min
- Cook Time: 20 min
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Recipes
- Method: Prep Now, Cook Later
Description
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!
Ingredients
- 3 tablespoons whole-wheat flour
- 2 eggs , lightly beaten
- 3/4 cup whole-grain bread crumbs OR panko
- 1 & 1/2 pounds chicken breast cutlets
- 2 tablespoons extra virgin olive oil
Other Ingredients:
- 3 cups zucchini, cubed (about 1 pound or 2 small-medium zucchinis)
- 1 pint cherry tomatoes, halved (about 1 & 1/2 cups)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon garlic, minced
- 1 pinch Himalayan pink salt
- 1 pinch pepper
- 3 ounces mozzarella cheese
- 1/3 cup basil, chopped
- 1 drizzle balsamic vinegar
Instructions
- Preheat oven to 350 degrees and line a large baking pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Plate chicken and top chicken with vegetables and basil. Drizzle balsamic vinegar over chicken and serve!
Notes
How can I make these gluten-free? To make this dish gluten-free, use gluten-free oat flour and gluten-free breadcrumbs.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
Keywords: Chicken Parmesan, Chicken Parmesan with Balsamic Glaze, Balsamic Glaze
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