This easy baked chicken and zucchini recipe is a classic. It serves for a refreshing and light meal during the summer time. It’s a special recipe you can to make on this Father’s day to cherish the special bond you share with your dad…
recipe
Egg ........... 1 large
Water ........... 1 tbsp
Salt ........... ¾ tsp
Black pepper ........... ¼ tsp
Dry bread crumbs ........... 1 cup
Chicken breast (boneless skinless) ........... 4 halves
Olive oil ........... 4 tbsp
Zucchini (sliced) ........... 5 (medium sized)
Tomatoes (sliced) ........... 4 (medium sized)
Mozzarella cheese (shredded) ........... 1 cup
Basil (fresh and minced) ........... 2 tsp
* In a shallow bowl, beat egg, water, ½ teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat.
* In a large skillet, cook chicken in 2 tablespoons 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 inch baking dish.
* 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 about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer. Serve fresh!
Courtesy: Taste of home Recipe by: Sheryl Goodnough
