Crunchy Parmesan Chicken and Zucchini – C
zucchini and salad
  • Classic
  • kid favorite, one pan, poultry
Crunchy Parmesan Chicken and Zucchini – C
zucchini and salad
  • Classic
  • kid favorite, one pan, poultry
Servings:

Ingredients

Prep
  • 3 zucchini medium size
  • 1/3 C flour
  • salt and pepper to taste
  • 1 1/2 C panko bread crumbs
  • 1 C grated Parmesan cheese
  • 1 t garlic powder
  • 1 t dried parsley flakes
  • 1 t Italian seasoning
  • 1/3 C olive oil
  • 2 t minced garlic
  • 12 chicken tenders
On Cooking Day
  • 10 C salad greens

Instructions

To Assemble
  1. Slice zucchini into 3 inch sticks and place in large zipper bag.
  2. Add next 9 ingredients to a medium bowl with lid. Shake to mix. Pour half mixture into another large zipper bag.
  3. Add 3 chicken tenders at a time to bag with crumb mixture and shake bag to coat tenders. Place coated tenders in a large container with lid using wax paper between layers.
  4. Reserve remaining crumb mixture. This will be used on cooking day.
To Cook
  1. Place chicken on large baking sheet sprayed with non stick spray. Bake at 400 for 10 minutes.
  2. Pour remaining crumb mixture into bag with zucchini and shake well.
  3. Remove chicken from oven and add zucchini to pan (may need to spray with non stick spray again) and bake 10-15 minutes or until chicken is cooked through.
  4. Serve with salad.

Ingredients

Prep
  • 3 zucchini medium size
  • 1/3 C flour
  • salt and pepper to taste
  • 1 1/2 C panko bread crumbs
  • 1 C grated Parmesan cheese
  • 1 t garlic powder
  • 1 t dried parsley flakes
  • 1 t Italian seasoning
  • 1/3 C olive oil
  • 2 t minced garlic
  • 12 chicken tenders
On Cooking Day
  • 10 C salad greens

Instructions

To Assemble
  1. Slice zucchini into 3 inch sticks and place in large zipper bag.
  2. Add next 9 ingredients to a medium bowl with lid. Shake to mix. Pour half mixture into another large zipper bag.
  3. Add 3 chicken tenders at a time to bag with crumb mixture and shake bag to coat tenders. Place coated tenders in a large container with lid using wax paper between layers.
  4. Reserve remaining crumb mixture. This will be used on cooking day.
To Cook
  1. Place chicken on large baking sheet sprayed with non stick spray. Bake at 400 for 10 minutes.
  2. Pour remaining crumb mixture into bag with zucchini and shake well.
  3. Remove chicken from oven and add zucchini to pan (may need to spray with non stick spray again) and bake 10-15 minutes or until chicken is cooked through.
  4. Serve with salad.
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