Chicken Parmesan with Tomato Zucchini Sauce Try this recipe featuring Ontario chicken in a crispy Parmesan-crumb coating, topped with a fresh Roma tomato and zucchini sauce. Serve Chicken Parmesan with Tomato Zucchini Sauce over egg noodles or your favourite pasta. Preparation Time: 35 minutesCooking Time: 1 hourBaking Time: 20 minutesMakes 6 servings 2 tbsp (25 mL) olive oil1 cup (250 mL) chopped Ontario Onion3/4 cup (175 mL) diced Ontario Zucchini1 large clove Ontario Garlic, minced2 lbs (1 kg) Ontario Roma Tomatoes, seeded and chopped3 tbsp (45 mL) tomato paste2 tsp (10 mL) brown sugar1 tsp (5 mL) dried oreganoSalt and pepper, to taste1 tbsp (15 mL) finely chopped fresh Ontario Basil2 tbsp (25 mL) finely chopped fresh Ontario Parsley Chicken:3/4 cup (175 mL) all-purpose flour1/2 tsp (2 mL) salt1/4 tsp (1 mL) pepper4 Ontario Eggs1-1/4 cups (300 mL) breadcrumbs1 cup (250 mL) freshly grated Parmesan Cheese1 tsp (5 mL) each dried basil and oregano3 large boneless skinless Ontario Chicken Breasts (about 750 g)1/4 cup (50 mL) olive oil175 g Ontario Mozzarella Cheese, thinly sliced In large Dutch oven, heat oil over medium-low heat. Add onion; cook, stirring for 6 minutes, until soft. Stir in zucchini and garlic; cook for 2 minutes, stirring. Stir in tomatoes. Bring to boil; reduce heat, cover and simmer for 15 to 20 minutes until vegetables are soft and sauce is slightly thickened. Stir in tomato paste, brown sugar, oregano, salt and pepper; cook 5 minutes. Remove from heat, stir in fresh basil. Chicken: Meanwhile, in shallow dish, stir together flour, salt and pepper. In separate shallow dish, whisk eggs with 2 tbsp (25 mL) water. In third shallow dish, stir together breadcrumbs, 3/4 cup (175 mL) of the Parmesan cheese, basil and oregano. Slice chicken horizontally into 2 pieces. Pound to 1/2-inch (1 cm) thickness. Dredge chicken with flour, dip in egg then breadcrumb mixture; press firmly to coat. Place on large plate. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Cook chicken in batches for about 4 minutes per side, or until coating is golden brown, adding oil between batches. Place in single layer on large rimmed baking sheet. Top each with about 1/2 cup (125 mL) of the sauce, sprinkle with remaining Parmesan cheese and top with slices of mozzarella. Bake in 350°F (180°C) oven for 20 minutes or until warmed through and cheese melts on top. Sprinkle with parsley. Serve over noodles. Nutritional information:1 ServingPROTEIN: 52 gramsFAT: 32 gramsCARBOHYDRATE: 42 gramsCALORIES: 670FIBRE: 4 gramsSODIUM: 998 mg – Printed with permission from Foodland Ontario
Chicken Parmesan with Tomato Zucchini Sauce
