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Baked Chicken and Zucchini

Name: Baked Chicken and Zucchini
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

19 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min.

Makes

4 servings

This easy baked chicken and zucchini recipe is one of my favorites. I make it often in summer. It's especially good with tomatoes fresh from the garden. —Sheryl Goodnough, Eliot, Maine

Baked Chicken and Zucchini Recipe photo by Taste of Home

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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

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 shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat.
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.
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° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.