This is a simple recipe that you can pull off on a busy work or school night. It was as simple as, "hey! I have chicken and zucchini, what can I make?" Well, throw in a little breading and fresh tomatoes and you have a lovely and simple meal that serves 2-4 people.
Baked Chicken with Zucchini
- 1 egg, beaten
- Tablespoon fresh herbs, I used basil and thyme
- Tablespoon Parmesan cheese, powdered or fresh
- 2 chicken breasts
- 3 small zucchini
- 2 plump tomatoes
- Panko breadcrumbs
- S&P to taste
Preheat your oven to 400 degrees F. In a shallow bowl beat one egg with a teaspoon of milk (optional) and add in your fresh herbs, salt, and pepper. In a separate dish, add the breadcrumbs (enough to cover the chicken, you can always add more so start out slow). Using plastic wrap, cover a chicken breast and pound it out over your cutting board. Try to get the chicken breast of even thickness so it will brown nicely. Do the same with the other breast. Set aside. Turn on the flame under a large skillet, cast iron or steel (you don't want to use non-stick here) and let warm on medium-low heat. Chop the zucchini to the thickness you desire, preferably under 1/2 an inch so they cook quickly, and add to greased casserole dish. I used Pam to spray my dish. Chop the tomatoes into small chunks, set aside. Sprinkle the Parmesan cheese, pepper, and paprika over the zucchini. Top with the tomatoes and set aside.
Once the pan is hot add a couple tablespoon of oil. Dredge the chicken through the egg wash and then the panko bread crumbs. Saute the chicken for a couple minutes per side, or until crispy and golden brown. Remove from the pan and set on top of the veggies. Cover the dish with foil and bake for 25 minutes, or until the chicken juices run clear.