Crispy Parmesan Chicken with garlic green beans and Italian zucchini

This meal is kinda a lighten up deconstructed variation of Chicken Parmesan. The baked tenderloins are crunchy without being fried and the Italian herbs and tomatoes cooked with the zucchini is a perfect side dish (we already know garlic green beans goes with pretty much everything - and maybe they resemble a noodle?- hah yes that is a stretch!). But either way, the combination semi-resembles the flavors of Chicken Parmesan without all the fat and calories!

I used  tenderloins because they were on sale (& are more tender than the breast itself so I use them when they are affordable) but breasts cut into strips or chicken cutlets could be used as well. Mix the hot sauce, buttermilk, and some seasoning in a bowl and add the chicken to soak for at least an hour but no longer than overnight (I only had 2% but buttermilk does work slightly better). Mix the Panko,  Parmesan cheese, and seasoning in another bowl. I recommend Panko for this recipe instead of plain bread crumbs because they have a lighter, crispier texture .

Remove the chicken from the milk mixture, shaking off excess, and dredge in the breading mixture, one at a time. Lay them into a single layer in a baking dish. Do not crowd the pan or the sides will end up a little soggy compared to the top. Pop them into a 400 degree preheated oven for 25-30 mins.

Cut half of an onion and heat a  drizzle of olive oil in a saute pan.  Add the onion and cook over medium heat stirring occasionally. I don't dice it but leave it larger so that it isn't lost. I happened to have celery so I added some of that. I'd rather it have been bell pepper (or maybe both? maybe some yellow squash too?) Slice the zucchini and add it to the pot after about 5 minutes. 5 minutes later, add the tomatoes (with juice )and the Italian herbs. (If your tomatoes are Italian stewed, you don't need to add this.) 

Pour in a splash of chicken broth and stir. Cover and cook over medium-low, stirring occasionally, for 15-20 minutes. 

Meanwhile saute the green beans over medium heat for 5-10 mins, salt and cook another 2-3, then add a splash of broth or water, cover, and let steam for 5 more minutes. Uncover, add butter and chopped garlic, and saute another 5 minutes until browned. 

Serve the chicken tenders warm with the green beans and zucchini on the side. (It pairs nicely with Pinot Grigio - shocker! 😂)

Crispy Parmesan Chicken with garlic green beans and Italian zucchini
3 servings, 350 calories per serving
15 mins prep (plus soaking the chicken), 30 mins cook time

• 1-1.5 lbs of chicken tenderloins
• 1 cup panko
• 1/4 cup Parmesan cheese
• 1 pack french style green beans
• 1 tbsp chopped garlic
• 2 tbsp olive oil, divided
• 3 medium zucchini 
• 1 can diced tomatoes
• 1 tbsp Italian herbs
• 1/2 medium onion