Monday, April 11, 2011

Chicken Zucchini Tomato Bake.

3-4 Chicken Breasts
1 egg
1T Water
Salt & Pepper to taste
1 Cup Panko Bread Crumbs (reserve some for topping) I used Parmesan Italian flavored :)
4T Olive oil
3-4 plum tomato's
1 Large or 2 Med Zucchini
1Cup mozzarella cheese shredded. (I used sliced its what I had)
Basil to taste

1.Preheat oven to 400
2.In a small bowl mix together the egg,water and some salt and pepper
3.Place Panko crumbs into a zip lock bag
4.Dip chicken into the egg mixture and then into the Panko crumbs and shake until well coated.
5.Heat skillet to Med-high heat and add 2 T olive oil cook the chicken 3 min per side until nicely brown. (it does not cook the chicken it will cook the rest of the way in the oven)

6.Remove the chicken from the pan and set aside. Add the sliced zucchini in the pan with more oil if needed and saute  2-3 min.

7. Pour into the bottom of a greased casserole dish. Sprinkle with additional Panko crumbs and top with tomato's and 2/3 cup cheese Sprinkle with basil and salt and pepper to taste

8.Top with chicken cover and bake for 25 min. Uncover and add the rest of the cheese. Bake for 15-20 more min until juices run cleat. Garnish with additional basil.

1 comment:

  1. Yummy I love zucchini! Sadly nobody else in this house does....looks so good!


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