Chicken Parmesan
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Chicken Parmesan
YIELD Makes 2 servings
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INGREDIENTS
| 2 | boneless skinless chicken breasts |
| 2 | sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray |
| Salt and black pepper | |
| 1 | cup pasta sauce |
| 1/2 | cup chopped onion |
| 8 | slices zucchini, quartered |
| 1/4 | cup (1 ounce) shredded mozzarella cheese |
| 2 | tablespoons grated Parmesan cheese |
| Hot cooked spaghetti or linguine (optional) | |
PREPARATION:
- Preheat toaster oven or oven to 450°F.
- Place one chicken breast in center of each sheet of foil. Season to taste with salt and pepper.
- Combine pasta sauce, onion and zucchini. Pour half of sauce mixture over each chicken breast. Sprinkle with cheeses. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on toaster oven tray or baking sheet.
- Bake 16 to 18 minutes until chicken is no longer pink in center. Remove from oven. Carefully open one end of each foil packet to allow steam to escape. Open packets and transfer contents to serving plates. Serve with spaghetti, if desired.
This recipe appears in:
Italian
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