Parmesan Breaded Chicken & Zucchini Spaghetti (Low-Carb)

Name: Parmesan Breaded Chicken & Zucchini Spaghetti (Low-Carb)
Yield: 2-3 servings
Cuisine: American
Ingredients: 2 large chicken breasts; 2 Tbsp butter; 1 egg; 2 Tbsp milk; 1 packet Shake N Bake Breadcrumbs - Parmesan; 1 packet Shake N Bake Breadcrumbs - Extra Crispy; 1/4 cup grated parmesan; 2 large zucchini; 2 tsp minced garlic; Garlic seasoning; 1 Tbsp grated parmesan; Salt; Pepper

Brit O'Donnell @briteats

Baltimore, MD

Parmesan Breaded Chicken & Zucchini Spaghetti (Low-Carb)

Brit O'Donnell @briteats

Saved

Ingredients

2-3 servings

2large chicken breasts
2 Tbspbutter
1egg
2 Tbspmilk
1 packetShake N Bake Breadcrumbs - Parmesan
1 packetShake N Bake Breadcrumbs - Extra Crispy
1/4 cupgrated parmesan
2large zucchini
2 tspminced garlic
Garlic seasoning
1 Tbspgrated parmesan
Salt
Pepper

Saved

Steps

1

Melt 1 Tbsp butter.
2

Whisk together milk and egg.
3

Dice chicken breasts or cut into small strips. Add salt & pepper.
4

Lightly coat chicken with butter + milk&egg mixture.
5

Mix one packet each of Shake N Bake breadcrumbs + 1/4 cup grated parmesan.
6

Coat chicken in breadcrumb mix, place on nonstick baking sheet.
7

Bake at 375 degrees for 15-17 minutes.
8

Use julienne peeler to slice zucchini into "noodles".
9

Sauté zucchini, stirring occasionally, for 5-7 minutes with 1 tbsp. butter, minced garlic, garlic seasoning, salt and pepper. Once cooked, sprinkle with 1 Tbsp grated parmesan.
10

Plate zucchini noodles and serve with chicken on top, cutting into smaller pieces if desired.