Zoodles Chicken Parm

1/4 cup seasoned breadcrumbs
1/4 cup seasoned panko
1/4 cup Parmesan cheese
1 tbsp dried Italian herbs
salt and pepper
mayonnaise
2 tbsp vegetable oil
2 chicken breasts
1 jar Vodka sauce
4 slices mozzarella
2 zucchini squash

1. Preheat oven to 425.

2. Cut the chicken breasts in half "by thickness," pounding them afterward to even thickness if necessary.

3. Toss breadcrumbs, panko, Italian herbs, salt, and pepper in a shallow dish.

4. Heat oil over medium heat. in a medium-sized oven-proof skillet. (If you don't have an oven-proof skillet, you will need to transfer to a baking dish before putting into the oven.)

5. Coat the chicken breasts in a thin, even layer of mayonnaise and dredge them in the breadcrumb mixture, coating them thoroughly.

6. Add the chicken to the hot skillet, frying for 3-4  minutes on each side. (You want the outside to be golden-brown; the inside can finish cooking in the oven.)

7. Transfer the skillet to the oven. Bake, uncovered, for 10 minutes.

8. While chicken is in the oven, make zoodles using a spiralizer. (You can also cut zucchini into thin shreds or purchase zoodles pre-cut, if you don't have a spiralizer.)

9. Remove chicken from oven. Add a little bit of sauce to the top of each chicken breast (reserving the rest) and sprinkle with Parmesan. Return to oven for 5 minutes or until chicken is fully cooked. Warm remaining sauce in a small saucepan.

10. Add a slice of mozzarella to each chicken breast, returning to the oven until the cheese is melted.

11. Place individual servings of zoodles on plates and microwave each on HIGH for 30-45 seconds (just enough to warm them a bit but not cause them to lose their crunch). Top with a spoonful of the warmed sauce and a chicken breast to serve.

Serves 4.

Adapted from Pinch of Yum.

Notes: Our preferred Vodka sauce is Uncle Joe's Vodka Celebration by DelGrosso Sauces.