Crispy Chicken with Zoodles

This is a satisfying dinner that uses up all those lovely zucchini that are in season right now. My husband particularly loves this chicken- it’s crispy and flavorful while still being light.

You will need:

• Chicken breasts pounded thin*

• 1.5 C panko bread crumbs

• 1 tsp each salt and pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 egg

• 1 Tbls milk

• 3 Tbls olive oil

• Spiralized zucchini (plan on about 1 zucchini per person)**

• 1.5 Tbls green pesto

• 1 tsp chopped garlic

1. In a bowl, combine egg and milk by whisking.

2. In a separate bowl, combine the panko, salt and pepper, garlic powder, and onion powder.

3. Dredge the chicken in the egg mixture, then the panko mixture until well coated. Set aside.

4. In a skillet, heat olive oil on medium-high heat until hot. Pan fry the chicken until cooked through (about 4-6 minutes per side depending on size and thickness). Set on a paper towel to drain. Salt the chicken while still hot.

5. Wipe out the skillet (carefully). Add the spiralized zucchini, pesto, and garlic to the skillet. Cook over medium heat until zucchini is just tender. The oil from the pesto will be enough to cook the zucchini without adding more oil to the pan.

6. Serve the chicken over your zoodles. Voila!

*I put the chicken breasts in a ziplock bag that’s not zipped all the way, then pound them out with a rolling pin. You can also do this between slices of wax paper. Pounding the chicken tenderizes it and encourages even cooking.

**You can purchase spiralized vegetables or do this yourself with a spiralizing tool. I have a cheap handheld one that works great!