Ingredients: |
Ingredients: 1 egg.
1 tbsp. water.
1/2 tsp. salt.
1/8 tsp. ground black pepper.
1 cup dry bread crumbs.
2 tbsp. olive oil.
4 skinless, boneless chicken breast halves.
1 tbsp. minced garlic.
2 tbsp. olive oil.
5 zucchinis, sliced.
4 tomatoes, sliced.
2/3 cup shredded mozzarella cheese.
2 tsp. chopped fresh basil.
1/3 cup shredded mozzarella cheese.
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Directions: |
Directions:1. Preheat oven to 400ºF. Lightly grease a 9 x 13 inch baking dish.
2. Beat egg, water, salt and paper in a shallow bowl. Set 2 tbsp. bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
3 Heat 2 tbsp. olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tbsp. oil of skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
4. Sprinkle 2 tbsp. reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
5. Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165ºF. Uncover and sprinkle with remaining mozzarella cheese. bake until cheese is melted, about 5 minutes. |
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