Chicken Parmesan with Zucchini

1/8  cup		whole wheat breadcrumbs
1/8  cup		panko bread crumbs
1/4  cup		Parmesan cheese
1  teaspoon		dried Italian herbs
1  ounce		salt and pepper
2		chicken breasts
1-1/2  cups		1½ cups DeLallo Creamy Vodka tomato sauce (or any tomato sauce - but that vodka sauce is YUMMY)
2		zucchinis

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Prep: Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper.
Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half - pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken.
Spray with pam and Bake in oven for 15-20 minutes or until the chicken is fully cooked. Add the sauce and parmesan and return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
Finish: While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.
NOTES

Also, if you really want the chicken to stay crispy, heat the sauce separately and add it over everything at the end. The chicken loses a little crispy exterior as it bakes in the sauce - I didn't mind it, but just something to think about if you want the crispy chicken.

Finally, I leave the zucchini noodles raw because otherwise I felt like they got too soggy and watery. When you add the warm chicken and sauce, the noodles will soften but keep just enough crunch to still be appetizing.