Sunday, September 9, 2012

Dinner is served!

I found this recipe by googling a couple of ingredients and tweaked it to my liking.

Here is my recipe:

  Not a picture of my recipe.  This picture is from the comparable recipe, Baked Chicken and Zucchini, located at the link above.

Baked Chicken and Zucchini

1 egg
1 T. water
Kroger Zesty Table Blend Salt-Free Seasoning, to taste
1 C. panko bread crumbs + a little extra (set aside)
1-2 T. Olive Oil, or the amount needed to brown your chicken
2 thin-cut boneless, skinless chicken breasts, cut in half or thirds (I used Tyson IQF thin cut, about 5 oz. each)
2 cloves garlic, minced
2 zucchini, thin slice (mandoline)
2 tomatoes, medium slice (mandoline)
Onion (1/2), finely diced
1 T. fresh basil, minced
1 T. dried parsley
Fresh ground pepper
Parmesan cheese, either shredded or grated (I used grated for this recipe)

Preheat oven to 400.  Spray a 9x13 inch pan lightly with cooking spray, making sure to spread well on the bottom and sides of the pan.

Mix the zucchini, onion, garlic, basil, parsley, and pepper together in a bowl.  Spread in prepared pan.  Top with sliced tomatoes.  Sprinkle 1-2 T. additional panko bread crumbs on top.  Sprinkle with Parmesan.  Cover and cook in oven for 20 minutes.

Mix egg, water, and salt-free seasoning and pour into shallow bowl.  Dip chicken into egg mixture and cover with bread crumbs.  Pan fry in olive oil 2-3 minutes per side until golden brown.  Place on top of vegetable mixture and sprinkle with extra Parmesan.  Bake, uncovered, for an additional 5-10 minutes.

I served this with al dente whole wheat penne pasta(4 oz. dry) that was mixed with about 1 T. fresh minced basil, about 1 T. dried parsley, some garlic powder, and some fresh ground black pepper, and about 2-3 T. of zesty Italian dressing (Kraft).

This recipe served 2 with one serving left over for my lunch tomorrow.  Score!

If you decide to try this, let me know how you liked it.  My husband put some green Tabasco on top of his chicken and said it was just perfect.  He even suggested grilling the chicken (without the breading) and grilling some jalapenos with it, too.  Sounds like that might be a good variation.  If we decide to do that, I'll probably marinate the chicken in some zesty Italian dressing before grilling.

Bon Appetit!