I loosely based this dinner on the link at the bottom of the post. I elected for some healthier ingredients, including zoodles instead of pasta. It also uses corn flake crumbs, but we don’t really stock cereal in the apt so I used an alternative that worked perfectly. When Dan ate this meal, he told me I could make it every day. While I don’t plan to do that, you can easily prep the chicken bundles and freeze them for a quick dinner another time!
4 ounces nonfat cream cheese
6 ounces grated low moisture skim mozzarella cheese
1 ounce grated parmigiano reggiano cheese
3 zucchini, spiralized with thin noodle blade
Boneless chicken breasts
Egg wash (2 eggs + 2 tbsp Greek yogurt)
Bob’s red mill corn grits
Zoodles get very watery, so the thicker the sauce you use the better!