Low Carb Chicken Parmesan with Sautéed Squash
Ingredients
- 4 boneless chicken breast halves
- 3 tablespoons Extra virgin olive oil Divided
- 1 tablespoon Butter
- 1/2 Cup Spaghetti Sauce (Or pizza sauce)
- 3/4 Cup Mozzarella grated Divided
- 1 medium Zucchini Sliced
- 1 Large Squash (Yellow), sliced
- 1/2 medium Onion Thinly sliced and quartered
- Garlic salt
- Black pepper
- Italian seasoning
- Red pepper flakes
- Parmesan cheese
Instructions
- 1. Pound the chicken breasts until they are a uniform 3/4“ thickness. Pat dry. Sprinkle both sides of meat with garlic salt, black pepper, and Italian seasoning.
- 2. In a large skillet, heat butter and 2 T. Olive oil on medium high heat. Brown chicken breasts for 3-4 minutes per side, until lightly browned but not cooked through.
- 3. Dividing the spaghetti sauce four ways, spoon a couple of tablespoons over each chicken breast, then top each with 2 T. grated mozzarella cheese and 1 T. grated mozzarella. Cover and reduce heat to medium low; cook for 3 minutes more or until sauce and cheese are bubbly.
- 4. While chicken is cooking, heat remaining tablespoon of olive oil in a corner of chicken skillet, or in a separate skillet over medium high heat. Sprinkle with garlic salt and black pepper. Sauté sliced zucchini, yellow squash, and onion in oil for about 3 min. or just until tender. Sprinkle remaining mozzarella over squash, cover and cook one minute more until cheese melts.
- 5. Serve with additional grated Parmesan and red pepper flakes, if desired.
