Servings: 4 chicken breasts

1 large egg 1 large egg
1 tablespoon water 1 tablespoon water
½ teaspoon salt ½ teaspoon salt
⅛ teaspoon ground black pepper ⅛ teaspoon ground black pepper
1 cup dry bread crumbs, divided 1 cup dry bread crumbs, divided
2 tablespoons olive oil 2 tablespoons olive oil
4 skinless, boneless chicken breast halves 4 skinless, boneless chicken breast halves
4 tablespoons olive oil, divided 4 tablespoons olive oil, divided
5 zucchinis, sliced 5 zucchinis, sliced
1 tablespoon minced garlic 1 tablespoon minced garlic
4 tomatoes, sliced 4 tomatoes, sliced
1 cup shredded mozzarella cheese, divided 1 cup shredded mozzarella cheese, divided
2 teaspoons chopped fresh basil 2 teaspoons chopped fresh basil

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
Beat together 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 the plastic bag and shake to coat with bread crumbs.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet.
Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to the prepared baking dish.
Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, ⅔ cup mozzarella cheese, and basil. Arrange chicken on top. Cover the baking dish with aluminum foil.
Bake in the 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 ⅓ cup mozzarella cheese. Bake until cheese is melted, about 5 minutes.

diced up 1 medium onion and 1 red bell pepper and sauteed those with the zucchini and garlic. After sauteing, I added them to the greased dish where I placed a half jar of marinated artichoke hearts in a sparse layer on top (I will use the whole jar next time..they were tasty!). I followed the recipe to a "t" other than that and it turned out great! It really creates its own side, and with all the veggies and the use of olive oil (and I used lite salt) it made for a healthy AND delicious meal!  diced up 1 medium onion and 1 red bell pepper and sauteed those with the zucchini and garlic. After sauteing, I added them to the greased dish where I placed a half jar of marinated artichoke hearts in a sparse layer on top (I will use the whole jar next time..they were tasty!). I followed the recipe to a "t" other than that and it turned out great! It really creates its own side, and with all the veggies and the use of olive oil (and I used lite salt) it made for a healthy AND delicious meal!