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1
Take 3 large chicken breast and place in a 1 gallon Ziploc bag.
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2
Take a rolling pin and pound them out to about 1 inch.
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3
Fill a shallow pan, (I used a pie dish) with 1 cup reduced fat buttermilk.
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4
Let them soak for about 5 minutes.
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5
While the chicken sits in the butter milk, fill another shallow pan or plate with 1/2 a cup of panko bread crumbs.
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6
Add to the panko crumbs 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1/2 kosher salt & 1/4 pepper.
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7
Mix well.
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8
Take your chicken breast and transfer to the panko, coating the chicken on both sides.
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9
Transfer to a baking sheet brushed with 1 1/2 Tbs of olive oil.
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10
Bake in the oven at 350 for 25 minutes, turning the breasts half way
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11
While the chicken is in the oven take you zucchini and cut in half.
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12
I used 6 small zucchinis
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13
Take a zest-er and run it down the zucchini.
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14
Do this along all the sides till you get to the core.
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15
Discard the core.
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16
Do the same thing with 1 yellow squash.
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17
Make sure you have 2 generous cups of zucchini and squash.
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18
Set aside.
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19
Thinly slice 1 shallot, mince 3 garlic cloves, dice 1 vine ripe tomato, slice 1/4 cup of roasted red pepper and 1/4 cup of fresh basil
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20
Check your chicken, do you need to flip it?
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21
Heat a 1 Tbs of olive oil in a large skillet.
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22
Add garlic and shallot and saute till they just beginning to get translucent.
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23
Add 1/4 cup of tomato sauce and half of your basil.
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24
Stir and cook at a medium heat for 2 minutes.
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25
Add tomatoes and red peppers, stir and let simmer for 5 minutes
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26
Add the zucchini noodles.
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27
Toss with the sauce and saute at a medium heat for about 5 minutes.
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28
Add salt and pepper to taste.
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29
Remove from heat and transfer to a bowl.
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30
You dont want to the zucchini to over cook and get soft.
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31
Pull the chicken from the oven and sprinkle with mozzarella.
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32
Transfer to broiler and cook on normal until the cheese melts and bubbles
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33
Serve the chicken over the pasta, garnish with fresh basil, diced tomato and drizzle with olive oil
