Parmesan Chicken & Zucchini
1 lb boneless, skinless chicken breast (4 thin breasts)
8 Tbsp butter, divided
½ cup Italian bread crumbs
½ cup grated parmesan cheese
¼ cup flour
2 medium zucchini, sliced
2 garlic cloves, minced
- In a skillet over medium heat, melt 2 Tbsp butter. To make the chicken, melt 4 Tbsp butter in a shallow dish. In another shallow dish, combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter, then in the bread crumb mixture, then place in the skillet.
- Cook on each side for about 5 minutes until the outside is crispy and the chicken is cooked through. Set aside on a plate and cover with foil.
- Add 2 Tbsp butter into the chicken skillet and add minced garlic for one minute. Add zucchini to the skillet and saute until tender. Salt and pepper to taste. Sprinkle with about 1 Tbsp parmesan cheese. Add chicken back to the skillet and heat for a minute or two. Serve immediately.
This can be made in the air fryer as well!