Ingredients
24ozchicken breast,(4 halves), boneless, skinless
¾cupPanko bread crumbs,Italian seasoned
¼cupParmesan cheese,finely grated
salt and freshly ground black pepper
1large egg
2tbspolive oil,divided
⅔cupmarinara sauce
⅔cupmozzarella cheese,shredded
1¼lbszucchini,chopped in half through the length, then sliced into ½ inch thick pieces
½tspgarlic powder
fresh basil,chopped, for serving, optional
Preparation
Preheat the oven to 450 degrees F. Spray a rimmed cookie sheet with non-stick cooking spray.
Pour the Panko bread crumbs and Parmesan into a gallon size resealable bag. Season with salt and pepper, if desired.
Shake the bag, then drizzle 1 tablespoon of olive oil over the breadcrumb mixture. Seal bag and shake while pressing against the mixture to evenly moisten crumbs.
In a shallow dish, whisk the egg until well blended. Working with one chicken breast at a time, dredge the chicken in egg, then immediately transfer to the bread crumb mixture and press both sides in crumbs to adhere well.
Transfer to the middle of the baking dish, then repeat with the remaining chicken breasts.
Bake the chicken in the oven for 15 minutes.
During the last few minutes of the chicken baking, place the zucchini in a gallon-size resealable bag, pour in the olive oil, and add garlic powder.
Season with salt and pepper to taste. Seal the bag and shake to evenly coat.
Remove the chicken from the oven, then rotate to the opposite side. Add zucchini around the chicken in an even layer.
Return to oven and bake for 10 minutes longer or until the chicken registers 165 degrees F in the center on an instant-read thermometer.
Remove from oven and spread marinara sauce down the middle of chicken breasts, sprinkle with mozzarella. Move the oven rack near the broiler element and heat the oven to broil.
Broil until cheese has melted for about 1 to 2 minutes, keeping a close eye on it to keep the cheese from burning.
Sprinkle with basil and serve immediately. Enjoy!
