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Summer Chicken Parmesan
Ingredients
1 ounce Wheat flour, whole-grain
1 large egg, lightly beaten
? cup plain whole-wheat breadcrumbs
4 (4 ounce) chicken breast cutlets
? teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
Cooking spray
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
1 ½ cups chopped zucchini (about 1 medium)
1 ½ cups cherry tomatoes, halved
2 garlic cloves, thinly sliced
¼ cup chopped fresh basil

Directions
1. Preheat broiler with oven rack in middle position. Place flour, egg and breadcrumbs in separate shallow dishes. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge chicken in flour; dip in egg and dredge in breadcrumbs.
2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add 2 cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat procedure with 1 1/2 teaspoons oil and remaining cutlets.
3. Top cutlets with cheese; broil 1 1/2 minutes. Heat remaining oil in skillet. Add zucchini; sauté 1 minute. Add remaining 1/8 teaspoon salt, tomatoes and garlic; sauté 4 minutes. Serve with chicken, and top with basil.

Total time:  20 min
Recipe yields: 4 servings

Nutrition Facts
Serving size: 1 cutlet and about 3/4 cup vegetables
Calories: 398
Total fat: 16 g
Saturated fat: 5 g
Cholesterol: 143 mg
Sodium: 521 mg
Carbohydrates: 25 g
Fiber: 4 g
Sugar: 3 g
Protein: 37 g
View full recipe and nutrition facts, HERE.