Parmesan Crusted Chicken & Zucchini Spaghetti Creme Fraiche

Don’t let the long title fool you – it’s a VERY easy dish to make.

For Chicken:
Pound 4 Chicken Breasts until 1/2 inch thick, season with salt. Dredge in flour, dip in egg, and dredge in equal parts breadcrumbs (I like to use Panko breadcrumbs for an extra flaky crust) to Parmesan cheese. Heat oven to 425 and bake for 20 minutes or until center of chicken is thoroughly cooked through.
For Zucchini:
1 medium zucchini, washed
1 tsp olive oil
1 clove of garlic, peeled + finely minced
2 tsp basil pesto
1 tbsp crème fraîche, cream cheese, ricotta or mascarpone (half-fat, full fat, whatever you want!)
1 handful of fresh or frozen peas, or mixed veggies
salt and pepper
lemon zest and Parmesan cheese, to finish

Take a box grater and place it on its side with the side with the largest grating holes on it face up.

Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini (see the animated .gif in the post).

Heat a skillet with the olive oil, then gently fry the zucchini with the garlic until slightly tender. Stir in the pesto, crème fraîche (or whatever creamy ingredient you’re using) and the peas (even if they are frozen. They’ll defrost quickly in the frying pan). Stir until coated, season with salt and pepper, then take off the heat.

Pile it into a dish and grate over some lemon zest and Parmesan.

Pair with a buttery Chardonnay. One of my favorites is Cupcake Chardonnay  at only $9.99 a bottle.

See full blog for Zucchini here.


Happy Eating 🙂 xo


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