Zucchini Noodle Chicken

The last time I went food shopping I put a package of zucchini noodles in my cart and had no idea what I was going to do with them. 

I created this recipe today and thought it was rather tasty. You can shred the zucchini with a grater or food processor if you don't see a pre-packaged version in the market.

 

Zucchini Noodle Chicken

 

Ingredients:

1 pound boneless chicken breasts

2 eggs, beaten

2 cups dry breadcrumbs

1 tsp. garlic pepper seasoning

¼ cup olive oil

1 TB butter

 ½ cup mushrooms, cleaned and sliced

2 cloves garlic, sliced

1 TB butter

16 ounces of zucchini noodles (about 4 cups)

1 c. water

1 tsp. beef bouillon granules

fresh thyme leaves and freshly ground black pepper for serving

Slice a pound of chicken breast into serving sized pieces and pound into about ½ inch thick pieces. Set aside.

With a fork, beat two eggs in a shallow bowl. Combine two cups of breadcrumbs with a teaspoon of garlic pepper seasoning and set aside. 

Dip the chicken pieces into the egg mixture and then dredge the chicken in the breadcrumb mixture, pressing with your fingers to coat well on both sides. 

In a frying pan, heat 1/4 cup of olive oil and a tablespoon of butter on medium high heat. Add chicken pieces, reduce heat to medium, and saute about 4 minutes per side. Turn off heat and set aside.

In separate frying pan, add a tablespoon of butter and saute the mushrooms and garlic. 

Add a cup of water and a teaspoon of beef bouillon.

 Add zucchini, cover, and cook for 6 minutes until tender.

To serve, place a mound of zucchini on plate, top with chicken, and sprinkle with fresh thyme leaves and black pepper.

Easy and Delicious