|Tender pan fried seasoned chicken and oven fried zucchini sits top pasta and are crowned with Alfredo Sauce.|
There were 3 small zucchini in the refrigerator from last weeks offering from Joe Engelbrecht's Orchard. So that along with 2 tenderized chicken breasts that were thawed were the inspiration for this meal. I also wanted to limit the mess and the amount of time I had to spend in the kitchen. Here is what developed.
Zucchini & Chicken Alfredo:
2 tenderized chicken breasts (have the butcher run them through his tenderizer or pound well with a meat maillot)
2 1/2 C. Panko bread crumbs
1/2 C. grated Parmesan Cheese
1 envelope Hidden Valley Ranch Dressing Mix
3 small zucchini quartered longways and made into 3-4 " lengths
1 C. buttermilk
1 pkg Knorr Alfredo sauce prepared according to package directions.
8 ounces pasta cooked Al dente (I used linguine)
3 T. oil
Preheat the oven to 400 degrees F and line a half sheet pan with heavy duty foil. Pour the oil onto the foil and grease the whole surface uniformly. Set aside.
Combine the crumbs, cheese, and Ranch seasoning in a wide shallow dish (pie pan). Dredge the chicken well on both sides and lay onto the prepared pan. Dip the zucchini into the buttermilk, then the remaining crumbs. Place them along side the chicken in the pan. Sprinkle all with black pepper and bake for 30 minutes. Then turn each piece carefully and return to the oven for 25-30 minutes more.
Meanwhile prepare the Alfredo sauce and keep it warm atop the stove. Prepare the pasta according to package directions. Divide the pasta between two large pasta dishes and top with the chicken and zucchini. Drizzle desired amount of Alfredo sauce over the two dishes and serve pipping hot with a big napkin! This was delicious, easy, and made a limited mess. Yield 2 generous servings.
PS: This is my new favorite way to prepare zucchini and would be just great plain or with any desired sauce.
Helpful Hint: Set vegetable oil in a sunny window for a few hours to decrease vitamin K level for special diets.