"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Chicken and Zucchini Recipe

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This recipe for Baked Chicken and Zucchini, by , is from The Master Peace Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charity Jones
Added: Tuesday, July 22, 2008


1 egg
1 tbsp water
3/4 tsp salt, divided
1/8 tsp pepper
1 cup dry bread crumbs
4 boneless skinless chicken breast halves
4 tbsp olive oil divided
4 medium zucchini, sliced
2 to 3 medium tomatoes, sliced (or 1 can of roasted tomatoes)
1/2 to 1 whole sliced onion
1 cup shredded mozzarella cheese, divided
2 tsp minced fresh basil

In a shallow bowl, beat egg, water, pepper and 1/2 tsp salt. Set aside 2 tbsp of 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.
In a skillet, cook chicken in 2 tbsp olive oil for 2-3 minutes on each side or until golden brown; remove and set aside.
In the same skillet, saute zucchini and onion in the remaining oil until zucchini is crisp-tender; drain. Transfer to a
greased 13in.X9in.X2in. baking dish.
Sprinkle the reserved bread crumbs over the zucchini and onion. Top with tomatoe slices; sprinkle with 2/3 cup of
mozzarella cheese, basil and the 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.




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