Chicken Parmesan Recipe with Zucchini and Mushrooms with Homemade Garlic Bread / Italian Surprise Party Feast
Courtney's Sweets
Courtney's Sweets
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  • ½ cup all purpose flour 1 cup grated parmesan cheese 2 large zucchini, chopped 2 packages baby bella mushrooms (My Italian Seasoning Salt) 1 teaspoon salt 1 teaspoon garlic, granulated 1 teaspoon basil 1 teaspoon parsley 1 teaspoon oregano 2 Jars Bertolli Vineyard Pasta Sauce with Burgundy Wine 16 oz mozzarella, shredded Instructions Preheat oven to 400 degrees Combine 1 cup of the bread crumbs, flour and ¼ 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 size 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 breadcrumbs. 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. Bake 3.4.3177
  • 1 loaf fresh Italian Bread ½ bulb garlic cloves, chopped 3 tablespoons butter, melted 3 tablespoons olive oil ½ teaspoon salt ½ teaspoon parsley ½ teaspoon oregano ½ teaspoon basil Instructions Cut your loaf of bread in half. Mix together all the remaining ingredients and spoon over the bread. Place bread under the broiler until garlic is slightly browned and bread is crisp. 3.4.3177



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