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Chicken and Zucchini Marinara
Chicken and Zucchini Marinara

Chicken and Zucchini Marinara

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup fine dry bread crumbs
1/2 cup Kraft Grated Parmesan Cheese, divided
2 whole boneless skinless chicken breasts, halved
All purpose flour
1 egg, slightly beaten
2 Tbsp canola oil
1 jar (15 1/2 oz.) marinara sauce
Few sprigs parsley, chopped
1/4 tsp hot pepper sauce
2 cups zucchini, sliced
4 oz Kraft Finely Shredded Mozzarella Cheese
Hot cooked spaghetti or other pasta
Additional grated parmesan cheese, optional
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Let's Make It
1) Mix bread crumbs and 1/4 cup of the parmesan cheese. Coat chicken pieces with flour. Dip into egg. Coat both sides with crumb-cheese mixture. Heat oil in 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
2) Mix marinara sauce, parsley and hot pepper sauce. Spoon half over chicken. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese and 1/4 cup of the parmesan cheese. Top with remaining sauce.
3) Cover and bring to a boil. Reduce heat and simmer 25 minutes or until chicken is tender. Serve with the pasta. Sprinkle with the extra parmesan cheese.
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