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Baked Chicken and Zucchini

TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD: 4 servings.
Because I love zucchini, this colorful dish is one of my favorites, and I make it often in summer. It's especially good with tomatoes fresh from the garden. —Sheryl Goodnough, Eliot, Maine

Ingredients

  • 1 large 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 shredded part-skim mozzarella cheese, divided
  • 2 teaspoons minced fresh basil

Directions

  • 1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Reserve 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.
  • 2. 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, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish.
  • 3. 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 thermometer reads 170°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

Nutrition Facts

1 each: 572 calories, 27g fat (7g saturated fat), 169mg cholesterol, 898mg sodium, 34g carbohydrate (9g sugars, 5g fiber), 49g protein.

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