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Wednesday, March 7, 2012

Baked Chicken and Zucchini

Baked Chicken and Zucchini (modified from a recipe fond on

1 egg
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs (I used Panko crumbs so it took a bit more than a cup; I like them because they are crunchy)
4 boneless, skinless chicken breasts
4 tablespoons olive oil (I used a bit more as needed)
5 medium zucchini, thickly sliced (*or a combination of zucchini and yellow squash)
1 tomato, thinly sliced (you can use thicker slices if you like...has to be thin for us to eat them)
1 cup shredded mozzarella cheese, divided (I used Italian blend instead because that's what I had)
1-2 teaspoons dried basil - to your taste (or 2 teaspoons minced fresh basil)

In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons of bread crumbs. Place remaining bread crumbs in a large resealable plastic bag (or another bowl). Dip chicken in egg mixture then coat with bread crumbs.

In a skillet on medium heat, cook chicken in 2 tablespoons of olive oil (this was not enough for the Panko crumbs - I used the whole 4 tablespoons and added just a drizzle to cook the zucchini) for 2-3 minutes on each side or until golden brown. Set aside. In the same skillet, saute the zucchini in remaining oil until crisp tender. (I cooked them just long enough for them to get lightly brown on both sides. Didn't want them to be "squishy" when baked.)

Place zucchini in a lightly greased (or sprayed with cooking spray) 13x9 baking dish. Sprinkle reserved bread crumbs over the zucchini. Sprinkle with 2/3 cup cheese, basil, and remaining salt. Top with chicken. Place a tomato slice over each piece of chicken. Cover and bake at 400 degrees for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted and lightly browned.

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