Make our delicious Chicken Parmesan with Zucchini and Mushrooms for an ultimate food feast.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 10
Calories: 343kcal
Author: Courtney
Ingredients
Bertolli Olive Oil
5chicken breasts, sliced thin
1 1/2cupItalian seasoned bread crumbs
1/2cupall purpose flour
1cupgrated parmesan cheese
2large zucchini, chopped
2packages baby bella mushrooms
(My Italian Seasoning Salt)
1teaspoonsalt
1teaspoongarlic, granulated
1teaspoonbasil
1teaspoonparsley
1teaspoonoregano
2Jars Bertolli Vineyard Pasta Sauce with Burgundy Wine
16ozmozzarella, shredded
Instructions
Preheat oven to 400 degrees
Combine 1 cup of the bread crumbs, flour and 1/4 cup of the grated parmesan.
Cover the chicken with the breading mixture and cook in a hot pan with Bertolli Olive Oil.
Cook chicken for about 5-10 minutes per side and remove from pan once fully cooked.
While chicken is cooking arrange the mushrooms and zucchini on a cookie sheet.
Sprinkle the zucchini and mushrooms with a little of my Italian seasoning and grated parmesan, you could also use a bit of bread crumbs.
Bake veggies for 10 minutes or until tender.
Reduce oven temperature to 350
In a large casserole pan pour in some Bertolli pasta sauce, follow up with chicken breast, zucchini, parmesan, breadcrumbs and mozzarella, repeat until you have layered like a lasagna and top with the bread crumbs, mozzarella and parmesan.
Bake your chicken parmesan for 20 minutes and serve.