Do you know what goes great with seasoned, breaded, and fried chicken?  Cheesy sauteed zucchini!

This seasoned chicken and zucchini dinner is so yummy! It makes four servings, and each serving is just 5 WW FreeStyle Smart Points.

I don’t have much more to say about this recipe except that it tastes great. Well, that, and the basil is optional.

I was on the hunt for fresh basil at my grocery store. The closest thing I could find to fresh basil was something that looked like this:

The container was cute and looked convenient. The only problem was that it did not look fresh at all. The sides of this container are actually a picture. The bottom is transparent so when you look at the bottom, you see that the basil that is “lightly dried” is actually a shade of deep green that almost looks black. This little container was $3.99.

I was bummed, but figured it was better than nothing. You take what you can get, I guess.

Then, check out what I found just a little ways away from the small cups of lightly dried seasonings…

A whole bounty of fresh bright green basil leaves planted so it won’t dry up overnight for just $2.99! I was thrilled.

Anyway, why am I telling you all of this? Here’s why: the zucchini in this recipe tastes great with, or without, the basil. This is an optional ingredient, so if your store only has basil that looks like it should have been used weeks ago and that costs more than you would like to spend, feel free to leave it out.

Okay, let’s get to today’s Seasoned Chicken and Sauteed Zucchini recipe…

Here is what you need:

1 tablespoon Dijon mustard
1 tablespoon honey
1/3 cup Italian seasoned breadcrumbs
1/4 teaspoon paprika
1/4 teaspoon garlic powder
4 (4 ounce) skinless, boneless chicken breasts
1 tablespoon light butter
1 tablespoon extra virgin olive oil, divided
1 medium zucchini, sliced
2 garlic cloves, minced
Salt, to taste
Cooking spray
1/2 cup reduced-fat shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1 tablespoon fresh basil, snipped (optional)

Here is what you do:

In a shallow bowl, combine Dijon mustard and honey. In another shallow bowl, combine the breadcrumbs, paprika, and garlic powder.

Brush chicken with honey mustard mixture and coat with breadcrumb mixture.

In a large skillet set to medium heat, melt butter. Add in 1/2 tablespoon oil and cook chicken in butter/oil mixture 5-6 minutes on each side. For thicker pieces of chicken that are not fully cooked, cover the pan and cook 3-4 more minutes, or until fully cooked.

Meanwhile, in a medium bowl, toss zucchini with remaining 1/2 tablespoon oil and garlic.

When fully cooked, sprinkle chicken with salt and transfer to a plate.

Spray skillet with cooking spray. Sauté zucchini in skillet until crisp-tender and slightly browned, about 7-8 minutes, flipping zucchini half-way through cooking time.

Sprinkle zucchini with mozzarella cheese, Parmesan cheese, salt (to taste), and optional basil.

Serve one cooked seasoned chicken breast with 1/4 of the zucchini.

Makes 4 servings.
One serving is 1/4 of the zucchini slices and 1 seasoned chicken breast.
One serving is 7 Green, 5 Blue, and 5 Purple points.

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Print Recipe

Seasoned Chicken and Zucchini Sauté

7 Green, 5 Blue, and 5 Purple points per serving.

Makes: 4 servings

Calories: 268

Author: Alisha Hughes

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/3 cup Italian seasoned breadcrumbs
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 4 4 ounce skinless, boneless chicken breasts
• 1 tablespoon light butter
• 1 tablespoon extra virgin olive oil, divided
• 1 medium zucchini, sliced
• 2 garlic cloves, minced
• Salt, to taste
• Cooking spray
• 1/2 cup reduced-fat shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon fresh basil, snipped (optional)

Instructions

• In a shallow bowl, combine Dijon mustard and honey. In another shallow bowl, combine the breadcrumbs, paprika, and garlic powder.
• Brush chicken with honey mustard mixture and coat with breadcrumb mixture.
• In a large skillet set to medium heat, melt butter. Add in 1/2 tablespoon oil and cook chicken in butter/oil mixture 5-6 minutes on each side. For thicker pieces of chicken that are not fully cooked, cover the pan and cook 3-4 more minutes, or until fully cooked.
• Meanwhile, in a medium bowl, toss zucchini with remaining 1/2 tablespoon oil and garlic.
• When fully cooked, sprinkle chicken with salt and transfer to a plate.
• Spray skillet with cooking spray. Sauté zucchini in skillet until crisp-tender and slightly browned, about 7-8 minutes, flipping zucchini half-way through cooking time.
• Sprinkle zucchini with mozzarella cheese, Parmesan cheese, salt (to taste), and optional basil.
• Serve one cooked chicken breast with 1/4 of the zucchini.