"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken-Zucchini Stacks Recipe

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This recipe for Chicken-Zucchini Stacks, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jillian Woods
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 thin-sliced skinless and boneless chicken breasts
2 small zucchini, each cut lengthwise into 4 slices
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried oregano
1 tsp garlic powder
1 tbsp olive oil
1 medium-size tomato, cut into 8 slices
8 fresh basil leaves, plus leaves for garnish
2 oz part-skim mozzarella cheese, cut into 8 slices

Directions:
Directions:
Heat oven 375º. Season chicken and zucchini with salt, pepper, garlic powder and oregano. Heat 1/2 of oil in large skillet; add zucchini in one layer. Lightly brown, about 3 minutes per side. Remove zucchini; set aside. Hear remaining oil in skillet. Cook chicken until done, about 4 minutes per side. In baking dish, make stacks by layering ingredients in the following order: 1 sautéed chicken breast, 2 slices zucchini, 2 slices tomato, 2 basil leaves, 2 slices cheese. Repeat layers on each stack. Bake 15 minutes.©

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
5
Personal Notes:
Personal Notes:
Cooking time 35 mins
330 Calories per serving

 

 

 

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