| | Directions | | In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs. Roll the chicken up jelly-roll style; place seam side down in a greased 11 x 7 x 2 baking dish. Drizzle with any remaining butter mixture, sprinkle with paprika. Bake, uncovered, at 350° for 35 minutes or until juices run clear. Cook pasta according to package directions. Meanwhile, in a skillet, sauté zucchini and garlic in oil until zucchini is crisp-tender. Add the tomatoes, parsley, oregano, and red pepper flakes; heat through. Drain pasta; top with zucchini mixture and a completed chicken breast for a delicious meal. Serves 6. |
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| Ingredients | | - |  | For the chicken |
| - | | 3/4 cup dry bread crumbs |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 4 1/2 teaspoons minced fresh parsley |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 1/3 cup butter melted |
| - | | 3 tablespoons lemon juice |
| - | | 2 cloves garlic, minced |
| - | | 6 boneless, skinless chicken breast halves |
| - | | Dash paprika |
| - | | For the Pasta |
| - | | 1 package angel hair pasta (7 ounces package) |
| - | | 2 zucchini, sliced 1/4 inch thick (small) |
| - | | 2 cloves garlic, minced |
| - | | 3 tablespoons olive oil |
| - | | 1 can Mexican diced tomatoes, undrained (16 ounces can) |
| - | | 1/4 cup minced fresh parsley |
| - | | 1 teaspoon dried oregano |
| - | | 1/8 teaspoon crushed red pepper flakes |
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