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Chicken and Zucchini Marinara
Chicken and Zucchini Marinara

Chicken and Zucchini Marinara

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup fine dry bread crumbs
1/2 cup Kraft Grated Parmesan Cheese, divided
2 whole boneless skinless chicken breasts, halved
All purpose flour
1 egg, slightly beaten
2 Tbsp canola oil
1 jar (15 1/2 oz.) marinara sauce
Few sprigs parsley, chopped
1/4 tsp hot pepper sauce
2 cups zucchini, sliced
4 oz Kraft Finely Shredded Mozzarella Cheese
Hot cooked spaghetti or other pasta
Additional grated parmesan cheese, optional
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Let's Make It
1
1) Mix bread crumbs and 1/4 cup of the parmesan cheese. Coat chicken pieces with flour. Dip into egg. Coat both sides with crumb-cheese mixture. Heat oil in 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
2
2) Mix marinara sauce, parsley and hot pepper sauce. Spoon half over chicken. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese and 1/4 cup of the parmesan cheese. Top with remaining sauce.
3
3) Cover and bring to a boil. Reduce heat and simmer 25 minutes or until chicken is tender. Serve with the pasta. Sprinkle with the extra parmesan cheese.
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