Make the Sauce:

1. Bring a medium saucepan to medium-high heat, add 1 tablespoon of avocado oil and red onion. Saute for 3-4 minutes until onions become translucent.
2. Add garlic and saute for 30 seconds add in crushed tomatoes, oregano, salt and pepper.
3. Bring to a boil, reduce to a simmer and cook for 10 minutes. Set aside when finished.

Make the Chicken Parmesan: 

1. Preheat oven to 400°F.
2. Spray a baking sheet with PAM cooking spray, set aside.
3. In a large shallow dish add gluten free panko, parmesan cheese, flour, dry basil and garlic powder. Toss to mix.
4. Add egg whites and egg to a small bowl, whisk together. Set aside.
5. Pat chicken breast dry. Dredge chicken breast in the panko parmesan mixture, then in the egg mixture on both sides and back in the panko parmesan mixture. Be sure to press the mixture into the chicken so it sticks.
6. Place coated chicken breasts on greased baking sheet. Repeat until all chicken breasts are coated. Once on baking sheet, gently spray the top of the chicken breast with cooking spray.
7. Bake for 30 minutes.
8. Remove from the oven. Top each chicken breast with 3 tablespoons of tomato sauce and 2 slices of mozzarella cheese, bake for 5 minutes until cheese is melted.
9. Serve Parmesan Chicken on top of raw zucchini noodles, top with a little extra tomato sauce and fresh basil.