Baked Chicken and Zuchinni

Very Delicious summer meal to use up stuff from the garden. Aaron and the kids loved it!

Ingredients

• 1 egg
• 1 tablespoon water
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 4 boneless, skinless chicken breast halves
• 4 tablespoons olive oil, divided
• 5 medium zucchini, sliced
• 4 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese, divided
• 2 teaspoons minced fresh basil

Directions

1. 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 resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
2. In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
3. 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 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.