BAKED CHICKEN AND ZUCCHINI
A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.
Provided by luaucow
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
- Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
- Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
- Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g
GARLIC CHICKEN AND ZUCCHINI
Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
- In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 4.1 g, Cholesterol 71.4 mg, Fat 11.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 2.3 g, Sodium 103.8 mg
ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: zucchinis, butter, boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, garlic, cream, shredded parmesan cheese, fresh parsley
Provided by Gibran Rubio
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
Steps:
- Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
- Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
- Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
- Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
- Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 15 grams, Fat 69 grams, Fiber 4 grams, Protein 70 grams, Sugar 9 grams
CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
CHICKEN OLE
"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.
Nutrition Facts :
CHICKEN OLé! (LOW FAT)
My family has loved this casserole for years. I don't remember where I got this, and I was surprised not to find this same one on Zaar, but it's so easy and tasty I thought I would share it. I've been unable to find Ore-Ida Cheddar Browns here lately, I don't know if they quit making them or what, so I just use plain hashbrown squares and sprinkle with cheddar cheese. I always double this recipe and use a 9X13, and still it never lasts long! It's one of those dishes that just doesn't seem lowfat. My husband calls it one of his "hurt me meals" because he always eats too much! Enjoy!
Provided by Chef PotPie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*.
- Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray.
- Add cooked chicken in an even layer.
- Mix together soup and canned tomato/jalapeno.
- Pour this mixture over chicken.
- Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.
CHICKEN ZUCCHINI OLé
This is an easy-to-prepare casserole with a Mexican flair. Using canned and jarred selections from the grocery store will help reduce prep time. If you enjoy spicy dishes, you can opt for a hotter salsa and/or include the optional jalapeno pepper. But if you prefer mild dishes, you can use a mild salsa and omit the optional jalapeno pepper, and it still packs plenty of Mexican "kick".
Provided by Northwestgal
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Slice each chicken thigh into thin strips. Heat oil in skillet; add chicken strips, onion and jalapeno (if using), and sauté, stirring often, for about 5 minutes or until no pink remains in chicken; drain excess liquid. In a bowl, mix together cumin, oregano, salt, pepper, and garlic. Add chicken/onion mixture and zucchini to bowl, and toss to coat with the seasoning mixture; set aside.
- Dissolve bouillon cube in hot water to make a broth. Place rice in bottom of 2-quart baking dish. Pour broth over rice, and stir. Spread rice to cover bottom of baking dish.
- Spread seasoned chicken/zucchini mixture on top of rice, top with a layer of salsa, then sprinkle sliced olives over salsa.
- Cover baking dish and bake in oven at 350° for 45 minutes, or until chicken and zucchini are thoroughly cooked and rice is soft. Remove lid, sprinkle the top with cheese and return baking dish to oven (uncovered) for another 5-10 minutes, or until cheese starts to melt.
Nutrition Facts : Calories 610.2, Fat 31.5, SaturatedFat 11.3, Cholesterol 113.7, Sodium 2407.2, Carbohydrate 53, Fiber 5.3, Sugar 7.3, Protein 29.7
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