Baked Chicken and Zucchini
Baked Chicken and Zucchini might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 408 calories, 35g of protein, and 16g of fat each. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have olive oil, water, salt, and a few other ingredients on hand, you can make it. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-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.
Add remaining 2 tablespoons 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, 2/3 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.