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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | medium | Summer squash | 2 | tablespoons | olive oil, extra virgin for "frying" | 1 | cup | Bread crumbs, seasoned | 1/2 | cups | Bread crumbs, seasoned | 3 | large | egg, beaten | 4 | cups | large jar/can spaghetti sauce | 4 | slices | mozzarella cheese, fat free (optional) | 3 | tablespoons | basil, fresh, chopped | 2 | cloves | garlic (sliced) | 1 | dash | salt, to taste | 1 | dash | black pepper | 1 | tablespoon | italian seasoning (to taste) | 2 | servings | Chicken Breast strips |
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Steps
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Sequence
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Step
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| | 1 | Cut the squash into strips the appx size of linguine. I used a mandolin with a juliener and slicer attachment. My yield was a little less than my strainer could hold | | 2 | Beat eggs in a bowl and place bread crumbs in another bowl. dip each chicken tender in bread crumbs, egg, bread crumbs and fry until cooked through...mine were actually a pretty dark brown instead of golden. Probably because no flour was used...This doesn''t make them burnt. | | 3 | drain on a paper towl | | 4 | heat olive oil in skillet. add garlic and let is cook for a min. add squash and basil. salt, pepper, and italian seasoning. cook until the tenderness you like. | | 5 | Put about a cup of squash in the middle of a plate. put 2 chicken strips on top of that. cover with about a cup of sauce. place a slice of cheese on that. melt the cheese how you please. and enjoy |
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