Ingredients for Baked Chicken And Zucchini
- 1 large Egg
- 1 tablespoon Water
- 1 teaspoon Salt, divided
- 1/4 teaspoon Black Pepper
- 1 cup Dry Breadcrumbs, divided
- 2 boneless skinless Chicken Breast Halves
- 4 tablespoons Olive Oil, divided
- 2 medium Zucchini, sliced
- 2 medium Tomatoes, sliced
- 1 cup Mozzarella Cheese, shredded, divided
- 2 tablespoons Fresh Basil, chopped
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How to Make Baked Chicken And Zucchini
- Preheat oven to 400°F (200°C).
- In a shallow bowl, whisk together the egg, water, 1/2 teaspoon salt, and black pepper.
- Set aside 2 tablespoons of breadcrumbs.
- Place the remaining breadcrumbs in a large resealable plastic bag.
- Dip each chicken breast in the egg mixture, then place in the bag with breadcrumbs. Seal and shake to coat evenly.
- 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.
- Remove chicken from skillet and set aside.
- Add the remaining 2 tablespoons of olive oil to the skillet. Add zucchini and sauté for 5-7 minutes, until crisp-tender.
- Drain any excess oil from the zucchini.
- Transfer the zucchini to a greased 13x9 inch baking dish.
- Sprinkle the reserved 2 tablespoons of breadcrumbs over the zucchini.
- Arrange tomato slices over the breadcrumbs.
- Sprinkle with 2/3 cup of the mozzarella cheese, chopped basil, and the remaining 1/2 teaspoon of salt.
- Top with the cooked chicken breasts.
- Cover the baking dish with foil.
- Bake for 25 minutes.
- Remove foil, sprinkle with the remaining 1/3 cup mozzarella cheese.
- 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).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
45g
Fat
35g
Carbs
10g
