Chick Parm and Veggie Noodles
This version of chick' parm' swaps the breadcrumbs out.
- Chicken breasts (thinly sliced or pounded thin)
- KNOW foods breadcrumbs or almond flour
- Italian seasoning
- Zucchini noodles
- Avocado oil
- Marinara sauce
- Mozzarella cheese
Take 1-2 eggs and mix with Italian seasoning. On a separate plate pour breadcrumbs or almond flour and add salt and Italian seasoning. Heat a skillet on medium with avocado oil.
Dip chicken into egg batter and let remaining egg mixture drip off. Coat with bread crumbs. Place on skillet.
Turn on oven to broil.
As the chicken is cooking put the noodles in a separate pan and heat to get moisture out.
Cook until chicken is brown and cooked on both sides. Place on a tray add sauce and cheese. Place in oven. Pull out when cheese is bubbling. Serve with noodles.