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Baked Chicken & Zucchini

Joan
Adapted from Taste of Home Magazine
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Chicken

Ingredients
  

  • 1 large egg
  • 1 Tbsp water
  • 3/4 tsp salt, divided
  • 1/8 tsp pepper
  • 1/2 cup dry bread crumbs
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp olive oil, divided
  • 5 medium zucchini, sliced
  • 4 medium tomatoes, sliced
  • 1 cup mozzarella, shredded, divided
  • 2 tsp minced fresh basil

Instructions
 

  • In a shallow bowl, beat egg, water, 1/2 tsp salt and the pepper. Set aside 2 Tbsp. bread crumbs. Place remaining crumbs in a large shallow dish. Dip the chicken into egg mixture, then place in crumbs and turn to coat.
  • In a large skillet, cook the chicken in 2 Tbsp oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, sauté zucchini in remaining oil until crisp tender; drain. Transfer to a greased 13x9 baking dish.
  • Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup of mozzarella cheese, basil and the remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170° about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes.