Baked Chicken and Zucchini
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Description
A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.
Ingredients
- 1 egg
- 1 tablespoon water
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup dry bread crumbs
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 5 zucchinis, sliced
- 4 tomatoes, sliced
- ⅔ cup shredded mozzarella cheese
- 2 teaspoons chopped fresh basil
- ⅓ cup shredded mozzarella cheese
Directions
- 1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
- 2. Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons 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 tablespoons 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 tablespoons oil to 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 tablespoons 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 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.
Nutrition Facts
serving: 4 servings
calories: 505.8 kcal
carbohydrates: 34.1 g
protein: 39.8 g
saturated fat: 6.3 g
cholesterol: 129.2 mg
sodium: 768.4 mg
fiber: 5.5 g
sugar: 9.6 g