In a small bowl, combine the Nonfat Plain Greek Yogurt (6 ounce), Salt (1/2 teaspoon), Garlic Powder (1/4 teaspoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/2 teaspoon), and Ground White Pepper (1/8 teaspoon).
Place the Chicken Breast (2) a gallon Ziploc bag and add the yogurt mixture. Remove as much air as possible, and seal the bag. Squish the bag around with your hands to make sure that the chicken is well coated. Refrigerate for 30 minutes.
Preheat your oven to 350 degrees F (180 degrees C).
Line a baking sheet with aluminum foil and spray it with cooking spray and set it aside.
Now it’s time to prepare the breading for the cutlets. In a shallow baking dish, combine the Whole Wheat Panko Breadcrumbs (1 cup), Grated Parmesan Cheese (2 1/2 tablespoon), Salt (1/4 teaspoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/2 teaspoon), and Cayenne Pepper (1 pinch).
After 30 minutes, remove the chicken cutlets from the plastic bag, and dredge each cutlet in the breading. If you don’t like messy hands, I recommend using tongs for this.
Place the breaded cutlets on the prepared baking sheet and bake for 25 minutes until they are golden brown and the chicken is cooked through. If they are not browned enough, just pop them under the boiler for 90 seconds or so, and they'll get nice and crispy.
If you have a spiralizer (you’re so fancy!), use that to turn your Zucchini (2) into pasta. If you don’t have a spiralizer, no worries, I don’t either. Use a mandolin or a knife to slice each zucchini into planks about an 1/8-inch thick.
Next, slice the planks into thin ribbons. Briefly set aside.
Heat the Olive Oil (1 1/3 tablespoon) in a large non-stick pan. Add the Shallot (1) and Garlic (2 clove) and sauté for 2 minutes until the shallots are softened and the garlic is fragrant. Be careful not to burn the garlic!
Add the Cherry Tomato (1 pint) to the pan and cook for about 4 minutes until the tomatoes start to burst. Crush a couple tomatoes with a spatula to release some extra juice. At this point, I like to remove a third of the tomatoes from the pan to serve on top of the cutlets, but this optional.
Add the zucchini ribbons to the tomatoes and sauté for 2-3 minutes until the “pasta” is just tender, and then remove it from the heat immediately. You want the zucchini to be “al dente” not mushy.
Stir in the Fresh Basil (2 tablespoon) and season with salt and pepper to taste.
Serve warm sprinkled with Parmesan Cheese (to taste).