CHICKEN PARMESAN OVER ZUCCHINI NOODLES
INGREDIENTS
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2 tablespoons olive oil, divided
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1 tablespoon chopped
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fresh thyme
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6 garlic cloves, thinly sliced and divided
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1 shallot, thinly sliced
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1 pound heirloom tomatoes, chopped
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1/2 cup dry white wine
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1/2 teaspoon kosher salt, divided
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1/2 teaspoon black pepper
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3 tablespoons 2% reduced-fat Greek yogurt
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1 ounce grated Parmesan cheese (about 1/4 cup), divided
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4 (4-ounce) skinless, boneless chicken breast cutlets
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1/2 cup whole-wheat panko
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1 teaspoon garlic powder
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Cooking spray
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4 medium zucchini
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2 ounces fresh mozzarella cheese, very thinly sliced
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1/2 cup torn basil leaves, divided
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