Summer Chicken Parmesan
By Giant Eagle
Prep Time: 5 min.
Cook Time: 30 min.
Preheat oven to 425°F. Dice zucchini into ½-inch pieces. Halve cherry tomatoes. Chiffonade basil. Cut Mozzarella into 4 even slices. Combine Parmesan and bread crumbs with 1 tablespoon of olive oil.
Toss chicken breasts in Dijon mustard until fully coated and then roll around in bread crumbs until chicken is fully covered. Spray sheet tray with cooking spray and place chicken on top. Cook in oven for 20 minutes or until chicken is golden brown*. Place cheese slices on top and cook for another 2-3 minutes or until cheese is melted.
While the chicken cooks, heat olive oil in a large frying pan over high heat for one minute. Add the zucchini, corn, salt, and pepper. Cook for 3-4 minutes then add in the cherry tomatoes. Cook for another 2-3 minutes, toss in half of the basil and remove from heat.
Serve Chicken with the vegetables on top and garnish with remaining basil.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 550, Fat 25g, Sat Fat 11g, Trans Fat 0g, Cholesterol 120mg, Sodium 1710mg, Total Carbohydrate 35g, Fiber 2g, Sugars 5g, Protein 43g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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