Skillet Chicken & Zucchini Parmesan


A delicious and nutrient rich lunch will bring you back and wanting

Preheat the oven to 425°F. In a large bowl, add all of the spices, salt, and pepper. Then, add the olive oil and mix everything until a "marinade" forms. When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, give a toss to fully incorporate the ingredients with the seasonings.


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Meanwhile, grease a 9x13 inch baking dish. To the bottom of the baking dish, add the cubed bread, making sure the bread mostly covers the bottom of the dish. Add the chicken, grated onion, garlic, carrot, dried noodles, thyme, parsley, cayenne and a pinch of salt + pepper. Sprinkle the gouda cheese on top and add the zucchini.


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Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for 15-20 minutes, until the rice is mostly cooked. 4. Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar.


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Transfer chicken to a shallow casserole. Quarter mushrooms, and arrange on and around chicken. Melt remaining 2 tablespoons butter in skillet, and stir in flour until well blended.


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1. To make the chicken zucchini bake: Preheat your oven to 400ºF (200ºC). Add the four chicken breast cutlets to a shallow plate and season with olive oil, garlic powder, oregano, instant chicken stock, salt, and pepper. 2. Transfer the chicken breast to a baking dish and top with onion, sliced zucchini, and tomato.


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Skillet Chicken & Zucchini Parmesan

Instructions. Preheat the oven to 375˚F. In a large greased casserole dish, lay the chicken flat in a single layer. Brush a small amount of pesto on the chicken. Toss veggies in olive oil, salt, pepper, garlic, and remaining pesto. Add veggies on top of chicken, then top with the cheeses. Bake for 35-45 minutes or until it reaches an internal.


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Cook chicken: Sprinkle chicken with taco seasoning and use tongs toss to coat. Preheat large skillet on medium heat, swirl oil to coat and add chicken. Cook for 5 minutes or until white edges appear, turn and cook for 5 more minutes or until cooked through. Transfer to a cutting board and shred with 2 forks.


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1) Heat oven to 375 F. 2) Add 4 chicken breasts to casserole dish. 3) Sprinkle the chicken with dry Ranch seasoning. 4) Top with sliced zucchini. 5) Top with chopped cooked bacon. 6) Top with shredded Parmesan and Mozzarella cheeses. 7) Bake uncovered for about 20 minutes. 8) Broil for the last 2-3 minutes (optional).


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Dip chicken in egg mixture, then place in the plastic bag and shake to coat with bread crumbs. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet. Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and.


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Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over.


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Whisk and stir until the mixture is thick and bubbly. Step 3. Stir in the shredded chicken, stuffing mix, and sour cream. Season with salt and pepper. Step 4. Slide it in the oven and bake it for 40 minutes or until the top is golden brown. If you don't have a cast iron skillet, it's still easy to make this recipe.


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Instructions. Preheat the oven to 375 F. On a cutting board, dice the chicken into bite-sized cubes. Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters. Melt the butter in a large pan on medium heat. Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan.


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