Ingredients
1egg
1tbspwater
½tspsalt
⅛tspground black pepper
1cupdry bread crumbs
2tbspolive oil
4chicken breast halves,skinless, boneless
1tbspgarlic,minced
2tbspolive oil
5zucchinis,sliced
4tomatoes,sliced
⅔cupmozzarella cheese,shredded
2tspfresh basil,chopped
⅓cupmozzarella cheese,shredded
Preparation
Preheat oven to 400 degrees F. Lightly grease a 9×13-inch baking dish.
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.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned. This will take about 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 for about 2 minutes until zucchini is slightly tender. Transfer to prepared baking dish.
Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, ⅔ cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
Bake in preheated oven for about 25 minutes or until chicken is no longer pink in the center and juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Uncover and sprinkle with remaining mozzarella cheese. Bake for about 5 minutes until cheese is melted.
