Baked Chicken and Zucchini

Recipe View 5 mins Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish. (5 minutes)

Recipe View 5 mins In a shallow bowl, whisk together the egg, water, salt, and pepper. Set aside 2 tablespoons of the Panko bread crumbs. Place the remaining bread crumbs in a large resealable plastic bag. (5 minutes)

Recipe View 10 mins Dip each chicken breast in the egg mixture, then transfer to the plastic bag and shake to coat thoroughly with the bread crumbs. (10 minutes)

Recipe View 10 mins Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the coated chicken in the hot oil until browned on both sides, about 2-3 minutes per side. Remove chicken from the skillet and set aside. (10 minutes)

Recipe View 5 mins Add the remaining 2 tablespoons of olive oil to the skillet. Add the sliced zucchini and minced garlic; cook and stir over medium heat until the zucchini is slightly tender, about 2 minutes. Transfer the zucchini mixture to the prepared baking dish. (5 minutes)

Recipe View 10 mins Sprinkle the reserved 2 tablespoons of bread crumbs evenly over the zucchini in the baking dish. Top with tomato slices, then sprinkle with 2/3 cup of the mozzarella cheese and the chopped basil. Arrange the browned chicken breasts on top of the tomato and cheese layer. Cover the baking dish tightly with aluminum foil. (10 minutes)

Recipe View 25 mins Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear when pierced with a fork, about 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). (25 minutes)

Recipe View 5 mins Remove the foil and sprinkle the remaining 1/3 cup of mozzarella cheese over the top. Bake uncovered until the cheese is melted and bubbly, about 5 minutes. (5 minutes)

Recipe View Let stand for 5 minutes before serving.