SKILLET CHICKEN ZUCCHINI PARMESAN ENJOY DAN:

SKILLET CHICKEN AND ZUCCHINI PARMESAN by CHEF DAN:

Serves 3-4 

INGREDIENTS:

1 (24 Oz) jar Bertolli organic olive oil, basil and garlic sauce

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1/2-onion, diced

6 crimini, mushrooms, halved

1/3-cup Parmesan cheese, grated

1 tablespoon each Turkish oregano, and Italian seasoning

1 zucchini, sliced

Fresh mozzarella, sliced

1 pound whole wheat angel hair pasta

DIRECTIONS:

1.   Cook pasta according to package directions:

2.   Season chicken with salt and pepper, oregano and Italian seasoning.

3.   In a skillet, heat 1 tablespoon olive oil over medium-low heat when sizzling.

4.   Add onion and mushrooms; sauté for 5 minutes.

5.   Add chicken and brown on each side for 3-4 minutes.

6.   Sprinkle breasts with Parmesan cheese

7.   Add sauce to skillet and cook on low for 30 minutes.

8.   With 5 minutes remaining, brown zucchini with remaining oil in a separate skillet.

9.   Arrange zucchini and mozzarella over chicken breast and simmer for an additional 15-20 minutes.

10.                Serve over pasta and top with Parmesan cheese.

ENJOY DAN:                                         HALLELUJAH!!