Unbelievably Easy Chicken Parmesan

What's the secret to making vegetable noodles crave-worthy? Food blogger and author Ali Maffucci adds rutabaga noodles to a traditional Italian chicken parmesan. Rutabaga, otherwise known as swedes, swedish turnips, or yellow turnips, are rich in vitamin C and make this dish especially hearty and satisfying.

1 Large egg
3 1/4 lbs Boneless chicken breasts
1 Large rutabaga (peeled, Blade B, noodles trimmed)
Olive oil cooking spray
Salt and pepper (to taste)
3 (1/4 inch) Thick slices of mozzarella cheese
1/2 tbsp Extra-virgin olive oil
2/3 cup Diced onions
2 Garlic cloves (minced)
1/4 tsp Red pepper flakes
14 oz Canned diced tomatoes
1 tsp Dried oregano flakes
Basil leaves (roughly chopped)
3/4 cup Almond meal
1/2 tsp Garlic powder
1/2 tsp Dried parsley flakes
1/2 tsp Dried oregano flakes
1/4 tsp Onion powder
3 tbsp Grated parmesan cheese

Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.

Place all of the ingredients for the breadcrumbs, except for the cheese, into a medium mixing bowl and stir to combine. Pour the breadcrumbs into a shallow baking dish and stir in the parmesan cheese. Set aside.

Beat the egg in a medium mixing bowl and set aside next to the breadcrumbs. Dredge the chicken in the beaten egg then dip in the breadcrumb-Parmesan mixture. Dip on both sides and pat breadcrumbs into any crevices on the chicken breast. Place on one of the prepared baking sheets and put into the oven for 15 minutes (if a thick breast, you may have to cook for 15-20 minutes- just slice open to make sure it’s barely pink in the middle, not raw at all.)

Lay out the rutabaga noodles in the other baking sheet, coat with cooking spray and season with salt and pepper. Bake for 15-20 minutes or until al dente. Set aside.

While the chicken and rutabaga cooks, place a large skillet over medium heat and pour in olive oil. Once oil heats, add in onions, garlic and red pepper flakes. Cook for 2 minutes or until onions begin to soften. Add in the diced tomatoes, oregano and season with salt and pepper. Crush the tomatoes with the back of a spatula or a potato masher. Lower the heat and let simmer for 10 minutes or until sauce thickens. Once done cooking, stir in basil. Set aside half of the sauce and keep the rest in the skillet on the stovetop, but turn off the heat.

After the chicken is done, remove from the oven and pour on the reserved tomato basil sauce, top with a mozzarella slice and place back in the oven for 5-10 minutes or until the cheese melts.

Once you place the chicken back into the oven to melt the cheese, turn the heat back up under the skillet with leftover sauce. Once sauce heats up, add in the rutabaga noodles, and toss to combine until sauce coats the noodles. Place the cooked rutabaga noodles on three plates.

Top the rutabaga noodles with the baked chicken parmesan and enjoy.