Baked Chicken and Zucchini
Ingredients
- 1 egg
- 1 tablespoon water
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup dry bread crumbs, divided
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- tablespoons olive oil, divided
- 5 zucchinis, sliced
- 1 tablespoon minced garlic
- 4 tomatoes, sliced
- cup shredded mozzarella cheese, divided
- 2 teaspoons chopped fresh basil
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Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
- Beat together egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag.
- Dip chicken in egg mixture, then place in the plastic bag and shake to coat with bread crumbs.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet.
- Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to the prepared baking dish.
- Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Arrange chicken on top. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining 1/3 cup mozzarella cheese. Bake until cheese is melted, about 5 minutes.
Source
Original recipe: View Original
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