CHICKEN PARM rith Monterey Jack, Zucchini & Garlic Bread

• servings: 2
• active time: 5
• total time: 30

Ingredients

1 zucchini

1 clove Garlic

1 ciabatta

Italian seasoning

Panko Breadcrumbs

10 oz chicken breast

Sour cream

Marinara Sauce

Shredded Monterey Jack

Salt

Pepper

Cooking oil

2 tbs butter

Directions

1. Adjust rack to top position. Preheat oven to 425 degrees. Wash and dry produce. Trim and slice zucchini crosswise into ½-inch-thick rounds. Peel and finely chop garlic. Halve ciabatta. Cut broccoli into bite-size pieces.

2. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Italian Seasoning later.) Cook, stirring often, until browned and tender, 4-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. Tent with foil to keep warm. Swap in broccoli for zucchini; add 2 TBSP water and cook, covered, 2-3 minutes.

3. While zucchini cooks, place garlic and 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted and fragrant, 30 seconds. Brush onto cut sides of ciabatta, then season with salt and pepper. Place cut sides up on a baking sheet. Toast on top rack until lightly golden, 3-5 minutes. Transfer to a cutting board. Once cool enough to handle, halve each piece on a diagonal to create triangles.

4. In a shallow dish, combine panko with remaining Italian Seasoning. Season with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper; set aside. Pat chicken dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a rolling pin or mallet until chicken is about ½ inch thick. Season all over with salt and pepper. (If your chicken is already ½ inch thick, skip the pounding!) Brush chicken all over with sour cream. Working with one piece at a time, press chicken into panko mixture, coating all over. Heat a ⅓-inch layer of oil in pan used for zucchini over medium-high heat. Once oil is shimmering and hot enough that a pinch of panko mixture sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side.

5. Transfer cooked chicken to baking sheet used for ciabatta. Spread tops of chicken with marinara and sprinkle with cheese. Return to oven until cheese melts and begins to brown, 3-4 minutes. (Watch carefully to avoid burning.) Chicken is fully cooked when internal temperature reaches 165*.

6. Divide chicken, zucchini, and garlic bread between plates.

Nutrition

• Calories: 750