Whenever I get chilled or sick, I crave red saucey hot food, hahah. Baked ziti, lasagna, anything like that will do! This is a FANTASTIC substitute for the good ol carb packed, flour laden version! This has minimal dairy, which can easily be left out, the leftovers are just as good, and I promise it will not disappoint! Just look at it!
This is very similar to the almond crusted chicken tenders, so it can easily be made ahead to the same point. Once crusted, you can cover the chicken and leave it refrigerated until you are ready to bake it, making it a really quick and simple to the table!
What you need...
The chicken -
3-4 chicken breasts
1/2 cup almond meal
1/3 cup flax meal
1 egg
2 tablespoons buttermilk (you can sub water if necessary)
1 tsp Italian seasoning
6 turn each from grinder, salt & pepper
The Rest -
4 zucchini - noodled
2 cloves fresh garlic, minced
drizzle olive oil
1 cup of your favorite pasta sauce (I used HT Organics Tomato/Basil - just look for one without sugar)
1/2 cup shredded mozzarella or parmesan
a handful of fresh basil chiffonade
cooking spray
Preheat the oven to 400F. In a small bowl, mix egg and buttermilk and set aside. On a large plate, mix flax meal, almond meal, S & P, and Italian Seasoning set aside. Line a large baking sheet with foil and grease well. Set up assemble line, chicken, egg mixture, meal mixture, pan (see pics). Dip chicken, one at a time, into the egg mixture, gently shake off excess egg. Place chicken straight into meal mixture and turn to coat well. Gently press mixture into chicken, move each breast to the line baking sheet. Repeat with each breast. Once all are on the sheet, spray them well with cooking spray. (Here you can cover and refrigerate until needed or proceed.)
Place baking sheet into the oven (400F) and bake for 15 minutes. Turn chicken and bake for 15 additional minutes or until an internal temperature of 165F is reached. Remove chicken to a glass baking dish, top each breast with 1/4 cup sauce, return to oven for 10 minutes to warm sauce through. Then top each with 2 tablespoons cheese and 1/4 of the basil, return to oven for 10 minutes or until cheese is bubbly.
In the meantime, add oil and garlic to a large sauté pan, turn to medium high heat and immediately add noodles. Toss well and cook for 2 minutes just long enough to warm through and distribute garlic flavor. Plate noodles, top with chicken and serve!
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| What you need... |
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| Set up assembly line... |
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| Mix buttermilk and egg... |
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| Meal Mixture... |
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| Once crusted, spray with cooking spray... |
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| Spiralize the zucchinis... |
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| I made my noodles ahead and stored them in the fridge with the fresh basil until dinner... |
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| Here I was reheating! But same basic instruction, top cooked chicken breasts with 1/4 cup sauce, bake for 10 minutes or until sauce is warmed through... |
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| then top with cheese and basil and cook 10 more minutes until cheese is bubbly! |
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| Warm noodles in a saute pan with a small drizzle of olive oil and fresh garlic...tossing on medium/high heat for 1-2 minutes. |
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| Plate noodles, top with chicken and serve! |
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| Enjoy! |
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