Baked Chicken And Zucchini Recipe

Ingredients for Baked Chicken And Zucchini

• 1 large egg
• 2 tablespoons water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Dry Breadcrumbs
• Boneless Skinless Chicken Breast Halves
• Olive Oil
• 2 medium zucchini, sliced into 1/4-inch thick rounds
• Tomatoes
• 1 cup shredded mozzarella cheese
• Fresh Basil

How to Make Baked Chicken And Zucchini

1. Preheat oven to 400°F (200°C).
2. In a shallow bowl, whisk together the egg, water, 1/2 teaspoon salt, and black pepper.
3. Set aside 2 tablespoons of breadcrumbs.
4. Place the remaining breadcrumbs in a large resealable plastic bag.
5. Dip each chicken breast in the egg mixture, then place in the bag with breadcrumbs. Seal and shake to coat evenly.
6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken for 2-3 minutes per side, until golden brown.
7. Remove chicken from skillet and set aside.
8. Add the remaining 2 tablespoons of olive oil to the skillet. Add zucchini and sauté for 5-7 minutes, until crisp-tender.
9. Drain any excess oil from the zucchini.
10. Transfer the zucchini to a greased 13x9 inch baking dish.
11. Sprinkle the reserved 2 tablespoons of breadcrumbs over the zucchini.
12. Arrange tomato slices over the breadcrumbs.
13. Sprinkle with 2/3 cup of the mozzarella cheese, chopped basil, and the remaining 1/2 teaspoon of salt.
14. Top with the cooked chicken breasts.
15. Cover the baking dish with foil.
16. Bake for 25 minutes.
17. Remove foil, sprinkle with the remaining 1/3 cup mozzarella cheese.
18. Bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through (internal temperature of 170°F/77°C).