Instructions

• Preheat oven to 425°F. Lightly spray a baking sheet with cooking spray.
• Place the two boneless, skinless chicken breasts (halved horizontally as listed, for a total of 4 cutlets) between plastic wrap or in a resealable bag and gently pound each cutlet to about 1/2-inch thickness. Season both sides with salt and ground black pepper to taste.
• In a shallow dish, combine 1/2 cup whole-wheat panko bread crumbs, 1/4 cup grated Parmesan cheese, 2 Tbsp flaxseed meal, 1 tsp dried oregano, and 1/2 tsp garlic powder. In a separate shallow bowl, whisk together 2 egg whites and 1 tsp water until frothy.
• Working with one cutlet at a time, dip each piece into the egg-white mixture, let excess drip off, then press both sides into the breadcrumb mixture to coat. Transfer the coated cutlets to the prepared baking sheet, spacing them evenly.
• Lightly spray the tops of the coated chicken with cooking spray. Bake in the preheated oven 15 to 20 minutes, until cooked through (internal temperature 165°F) or juices run clear.
• While the chicken bakes, warm 2 1/2 cups marinara sauce in a small saucepan over medium heat until heated through. Spiralize the 2 medium zucchini and place the noodles on paper towels; sprinkle with salt to taste and let sit a few minutes, then gently pat dry to remove excess moisture.
• Remove the chicken from the oven. Spoon 2 tablespoons of the warmed marinara onto each chicken cutlet, then sprinkle 2 tablespoons of shredded mozzarella cheese over each cutlet.
• Return the topped chicken to the oven and bake an additional 5 minutes, or until the mozzarella is melted and bubbly.
• Place the zucchini noodles on serving plates and spoon about 1/4 cup of the warmed marinara over the noodles to soften them. Top the noodles with the baked chicken Parmesan and sprinkle the 2 Tbsp chopped fresh basil over everything.
• Serve immediately.