This meal was inspired by this recipe. It’s easy, it’s quick (about 30 minutes total), and it’s so straightforward that I really can’t see anyone at my table objecting to it. Except that I mentioned it to My Tiny Sous Chef and she said, “DON’T YOU REMEMBER I ONLY EAT ZUCCHINI RAW?!” So I added broccoli. And while I’d love to cook with 8 tablespoons of butter every night, I thought I oughtta maybe tone it down a bit. So I modified and ended up with something easy, quick, and straightforward enough that nobody objected–they loved it! Here you go.
WHAT YOU NEED
* 2 chicken breasts, cut into thirds
* 8T okive oil
* 1/2C seasoned Panko breadcrumbs
* 1/2C, plus extra, grated Parmesan cheese
* 1/4C flour
* 2t (heaping) minced garlic
* 2 medium zucchini, sliced into rounds
* 1 small head broccoli, cut into florets
WHAT TO DO
Add 2 tablespoons of olive oil to a large skillet over medium heat.
Prep the chicken:
Put 4 tablespoons of olive oil into a small bowl. Combine the Panko, Parmesan, and flour in a shallow dish. Dip the chicken pieces into the olive oil, and then in the Panko mixture. Place the chicken in the skillet, and cook about 4-5 minutes per side. Remove the chicken from the pan and set aside.
Add 2 more tablespoons of oil into the same skillet. Add the minced garlic and cook for a minute, stirring constantly. Add the zucchini (and the broccoli, if you need it like I did) and saute until tender. Sprinkle in some more Parmesan, and then return the chicken to the skillet to heat back up, just a few minutes. Serve immediately and enjoy!