In ziplock bag - put in chicken & buttermilk. Seal & turn to coat. Marinate 2-8 hours turning occassionally.
Preheat oven to 400 degrees. Put crumbs in baking pan. Bake 5-7 minutes stirring once 1/2 way through. Cool on wire rack. Put crumbs in shallow baking dish - add parmesan cheese & italian seasoning. Line pan with foil and spray with oil. Drain chicken and dip in crumb mix and coat evenly. Put in pan and spray chicken tops with oil. Bake 20-25 minutes. Sray pan and preheat oven medium heat. Add zucchinni and cook 3-5 minutes. Add pasta sauce. Put spag. on plate and top with chicken and sauce.
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|Serving Size: 1 Serving (3865g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 585 (18%)|
|Amt Per Serving||% DV|
|Total Fat 65g||87 %|
|Saturated Fat 20.3g||101 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 1152.3mg||355 %|
|Sodium 6257.2mg||216 %|
|Potassium 9510.1mg||250 %|
|Total Carbohydrate 171.6g||50 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 141.1g|
|Protein 480.1g||686 %|
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Calories per serving: 3307
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