Baked Chicken and Zucchini Recipe

Baked Chicken and Zucchini Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

"I love zucchini, so this colorful dish is one of my favorites," writes Sheryl Goodnough of Eliot, Maine. "I make it often in summer. It's especially good with tomatoes fresh from the garden."

[X]

Rate Baked Chicken and Zucchini Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Baked Chicken and Zucchini Recipe

Prep: 20 min. Bake: 35 min.

Yield: 4 Servings

20 35 55

Ingredients

1 egg
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs
4 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup (4 ounces) part-skim shredded mozzarella cheese, divided
2 teaspoons minced fresh basil

Directions

In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
In a large skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. 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 25 minutes or until a meat thermometer reads 170°. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Yield: 4 servings.

Nutritional Analysis: One chicken breast half with about 3/4 cup vegetables equals 572 calories, 27 g fat (7 g saturated fat), 169 mg cholesterol, 898 mg sodium, 34 g carbohydrate, 5 g fiber, 49 g protein.

Originally published as Baked Chicken and Zucchini in Quick Cooking September/October 1999, p19