Ingredients
3 lb. zucchini, spiralized
Kosher salt
2 tbsp. extra virgin olive oil
1 1/4 lb. thin chicken cutlets
Freshly ground black pepper
2 tbsp. butter
2 large yellow onions, thinly sliced
1/4 c. dry sherry
2 tsp. fresh thyme leaves, roughly chopped, plus more for garnish
4 oz. cream cheese
1 1/2 c. shredded fontina
Preparation
Step 1In a colander set over a bowl, toss zoodles with 1 tablespoon of kosher salt. Let zoodles drain of excess moisture while you cook the chicken and onions. Step 2Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and add to skillet, working in batches. Cook until golden, about 1 to 2 minutes per side. Remove chicken to a work surface. Step 3Return skillet to medium heat and melt butter. Add onion and season with salt and pepper. Cook, stirring occasionally, until caramelized and jammy, about 20 minutes. Increase heat to medium-high, stir in sherry and thyme and simmer until almost completely reduced, about 2 minutes. Melt cream cheese into onion mixture and remove skillet from heat. Step 4Use a clean dish towel (or several paper towels) to squeeze as much moisture as possible out of the zucchini noodles. Thinly slice chicken. In a large bowl, stir drained zucchini noodles and sliced chicken into onion mixture. Transfer to a baking dish. Top with cheese. Step 5Bake until bubbly and slightly golden, about 20 minutes. If you’d like to develop a more golden top, broil on high for 2 minutes.
Made it? Let us know how it went in the comment section below!
