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serivngs
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Ingredients
- 2 8oz boneless, skinless chicken breasts
- 3/4 tsp Salt divided
- 3/4 tsp pepper divided
- 2 medium sized zucchini
- 1/4 cup freshly shredded parmesan cheese
- 1 tbsp olive oil divided
- 2 cloves garlic minced
- 1/2 tsp dried italian seasoning
- 2 Cups cherry or grape tomatoes
- 1/4 cup dry white wine
- 1 15oz can no salt added cannellini beans
- 1/4 cup chopped fresh parsley optional
Ingredients
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Instructions
- Preheat oven to 435 Cut chicken breasts in half lengthwise, Place in a large zip top plastic bag. Pound to an even thickness. Sprinkle both sides of chicken with 1/4 teaspoon each salt and pepper. Trim ends from zucchini. Shred with a box grater. Stir together zucchini Parmesan cheese, and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Heat 2 teaspoons oil in a large ovenproof skillet over medium high heat swirling to coat. Add Chicken and cook 2 minutes on each side or until browned. Top Chicken evenly with zucchini mixture. Transfer skillet to oven, and bake 10 to 12 minutes or until chicken is done and a thermometer reads 165 degrees. While Chicken bakes, heat remaining 1 teaspoon oil in a large skillet over medium heat. Add Garlic and Italian seasoning, and Saute 30 seconds or until fragrant. Add tomatoes, and cook stirring constantly 1 minute. Add wine and bring to a simmer. Stir in beans, remaining 1/4 teaspoon each pepper, and cook 1 to 2 minutes longer or until thoroughly heated. Sprinkle with parsley if desired. Serve with Chicken. *Recipes prepared by registered Dietitians of St Vincent's Health System
Recipe Notes
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