C:\gystdoit\food\Chicken and Zuchini Parm.htm

Tuesday November 8th, 2016 8:45 AM

Chicken and Zucchini Parm

Objective:

Present the recipe for Chicken and Zucchini Parm.

Conclusion:

We have used this recipe. It is yet another way to consume Zucchini

Chicken and Zucchini Parm

Ingredients

1 Quart Garden driven Spaghetti Sauce
1 medium large Zucchini sliced into 3/8 inch slices
2 pounds of boneless skinless Chicken - breast or thighs
1 and 1/2 cup flour
quarter teaspoon salt, pepper
2 eggs beaten
15 ounce seasoned Bread Crumbs
Several large tasty tomatoes ( I used Pink Beefsteak)
Dozen or so fresh Basil Leaves
1 pound Mozzerella Cheese
1/2 cup of sundried tomatoes (optional)

Directions

Bread and fry the chicken and zuchini

Use meat hammer to pound out the chicken to half inch thickness
Dredge in flour/salt/pepper then egg then breadcrumbs
Fry in one pint cooking oil for 2 or 3 minutes each side

In a 8 x 13 inch baking pan, build the dish in layers

Bottom layer: half inch slices of your tasty tomatoes
Next:

Chicken
Fresh Basil Leaves
1/8 inch thick slices of Mozzerella

Cover with the Spaghetti Sauce
Top with

Fried Zucchini
more Sauce
Shredded Mozzerella
* shredded sun-dried tomatoes [optional]

Bake for 35 minutes in 360 degree oven

* (Halved, deseeded plum tomatoes, flattened then placed in food dehydrator for 3 or 4 hours)