Italian Chicken Parmesan with Roasted Zucchini

Ingredients

• 5 boneless, skinless chicken breasts, pounded thin
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 3 medium zucchini, sliced into ribbons
• 2 tbsp olive oil, for roasting zucchini
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Pound the chicken breasts between two sheets of plastic wrap or in a resealable bag until they are an even 1/2-inch thickness.