Baked Chicken and Zucchini |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love zucchini, so this colorful dish is one of my favorites, writes Sheryl Goodnough of Eliot, Maine. I make it often in summer. It's especially good with tomatoes fresh from the garden. Ingredients:
1 egg |
1 tablespoon water |
3/4 teaspoon salt, divided |
1/8 teaspoon pepper |
1 cup dry bread crumbs |
4 boneless skinless chicken breast halves (6 ounces each) |
4 tablespoons olive oil, divided |
5 medium zucchini, sliced |
4 medium tomatoes, sliced |
1 cup (4 ounces) part-skim shredded mozzarella cheese, divided |
2 teaspoons minced fresh basil |
Directions:
1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
2. In a large skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. baking dish.
3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° for 25 minutes or until a meat thermometer reads 170°. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Yield: 4 servings.
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