Baked Chicken and Summer Vegetables
Ingredients
2 Eggs
3 Tablespoon Water
1/2 Teaspoon Salt
1 Teaspoon Celery Seeds or Salt
1/8 Teaspoon Ground Black Pepper
1 Cup Dry Panko Bread Crumbs
4 Tablespoons Olive Oil
6 Skinless, Boneless Chicken Breast Halves
1 Tablespoon Minced Garlic
5 Tablespoons Olive Oil
6 Zucchinis, Sliced
6 Roma Tomatoes, Sliced
2 Cups Shredded Mozzarella Cheese
3 Teaspoons Chopped Fresh Basil
Directions
-
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9×13-inch baking dish.
-
Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
-
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining tablespoons of oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
-
Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 1 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
-
Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.
