Zucchini Parmesan Crusted Chicken

A savory nutritious spinoff of the traditional chicken cutlet.

Ingredients

·      2 lbs of chicken breast

·      1 bottle of LIVWELL Sicilian Zucchini and Lemon Sauce

·      2/3 cup of grated parmigianno reggiano

·      2 cups panko breadcrumbs ( gluten free if possible )

·      2 eggs (beaten)

·      1 tsp Italian seasoning

·      3 tbsp olive oil

·      1 tsp sea salt

·      ¼ tsp fresh ground pepper

·      ¼ cup chopped parsley

·      ¼ cup chopped basil for garnish

Directions

·      Preheat oven to 350 and line a baking sheet with parchment paper.

·      Season the chicken on both sides with salt and pepper

·      Beat eggs in a bowl. In another bowl, combine breadcrumbs, cheese, chopped parsley, salt and pepper.

·      First, dip chicken pieces in egg mixture, then breadcrumb mixture. Lie flat on baking sheet, add drizzle of olive oil and bake at 350 for 30 minutes. During the last 2 minutes of cooking, turn broiler on high and broil for 2 minutes, until chicken is golden brown and crispy.

·      Remove chicken from oven, and spoon LIVWELL zucchini and basil sauce on each cutlet, and finish with grated parmigianno reggiano. Reserve leftover  sauce for dipping after.

·      Place in oven for 3 more minutes at 350 until the cheese is melted. Remove from oven and enjoy warm. Mangia!