Chicken Parmesan with Zucchini Pasta

Ingredients

• 4 zucchini , cut into spirals using a spiral slicer
• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• 4 skinless , boneless chicken breast halves
• salt and ground black pepper to taste
• 1 cup marinara sauce
• cooking spray
• 4 slices mozzarella cheese
• 0.25 cups freshly grated Parmesan cheese , or to taste

Instructions

1. 1

   Line a baking sheet with parchment paper.

2. 2

   Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.

3. 3

   Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.

4. 4

   Heat marinara sauce in a saucepan over low heat.

5. 5

   Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.

6. 6

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

7. 7

   Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.

8. 8

   Spoon marinara sauce over each chicken breast and top with mozzarella cheese.

9. 9

   Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.

10. 10

    Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.