My husband is a wonderful cook. I think he is somewhat upset that I have taken over the kitchen. LITERALLY. He is refinishing our kitchen cabinets as I type...... because it's what I wanted. LOVE HIM! But, anyways.... he used to cook a lot of Italian dishes. He loves pasta.
I do not love pasta. Not sure what it is. It just doesn't do much for me. I'd rather have what's IN the pasta. So, I made a dish that would satisfy both of our needs and wants. The penne is optional!
This chicken and zucchini Parmesan stack is so pretty! AND so easy!
Chicken Zucchini Stack con Penne
Serves 2
1 large chicken breast (6oz) or 2 small breasts, boneless and skinless
1 zucchini, sliced into 1/4" slices
1/4 cup bread crumbs, seasoned
3 Tbsp grated Parmesan cheese
2 cups marinara sauce (I used my Mio Marinara)
1 cup whole wheat penne pasta, prepared al dente (optional)
Preheat oven to 350 degrees. If using a large chicken breast, cut it in half evenly to form two small breasts. Filet breasts into three even-thickness pieces each.
Spray a small baking dish with cooking spray. Layer one chicken breast filet, followed by 2-3 thin slices of zucchini to cover the filet. Repeat process to form two stacks with 3 filets and 3 layers of zucchini rounds. Top final zucchini rounds with 2 Tbsp bread crumbs (press into zucchini) and a sprinkle of Parmesan cheese. Spoon 1 cup marinara sauce around the base of each stack.
Place dish into oven and bake for ~30 minutes, until chicken is cooked through.
Place each stack onto a plate and top with marinara sauce. Serve with penne pasta if desired.
Nutrition Info per 1 stack with 1/2 cup penne and 1 cup marinara: 300 calories, 7 g fat, 28 g protein, 24 g carbohydrates, 4 g fiber
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