Nutrition Facts

Serving Size 328 g

(Approx. 4 Servings)

Amount Per Serving

Calories	420	Calories From Fat	140

% Daily Value*

Total Fat 15 g	23%

Saturated Fat 3 g	15%

Trans Fat 0.0 g

Cholesterol 175 mg	58%

Sodium 550 mg	23%

Total Carbohydrate 30 g	10%

Dietary Fiber 3 g	12%

Sugars 4 g

Protein	39 g

Vitamin A 10%	•	Iron 15%

Vitamin C 25%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Quick Chicken Parmesan on Zucchini Ribbons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1/2 cup(s) all purpose flour

2 large eggs

1 cup(s) panko bread crumbs

1/4 cup(s) Parmesan cheese

1 Lb H-E-B Extra Thin Sliced Chicken Breasts

12 1/2 Oz H-E-B Organics Marinara Pasta Sauce

1/2 cup(s) olive oil, divided use

1 pkg. H-E-B Accordion Cut Zucchini & Yellow Squash Ribbons (10.7 oz)

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Instructions

To bread chicken: Pour flour on a large plate. Beat eggs in a shallow dish. Mix panko and Parmesan together and spread out on another large plate.

Cut chicken in half lengthwise. Dip each piece in flour, then egg, then press gently, but firmly in bread crumb mixture. Cover each piece completely in coating. Set aside on separate plate. Repeat with remaining chicken.

Heat marinara in a small saucepan over medium heat. Bring gently to a simmer. Remove from heat and keep warm.

Heat a large skillet over medium-high heat. Add 1/3 cup oil to pan and fry chicken pieces until golden brown on each side, about 3 minutes. Set aside and keep warm.

Carefully wipe out pan using tongs and a paper towel to remove crumbs. Return pan to stove.

Heat remaining oil over medium-high heat. Add zucchini and yellow squash ribbons to pan. Stir to coat and sauté 3 to 4 minutes.

Divide squash ribbons between serving plates. Top with marinara and chicken. Serve with additional Parmesan cheese if desired.