Baked Chicken & Zucchini

I love zucchini, so this colorful entree is one of my favorites, and I make it often in summer. It’s especially good with tomatoes from the garden. —Sheryl Goodnough, Eliot, ME

Prep: 20 min. Bake: 35 min. • Makes: 4 servings

1 large egg

1 Tbsp. water 3/4 tsp. salt, divided 1/8 tsp. pepper 1 cup dry bread crumbs 4 boneless skinless chicken breast halves (6 oz. each) 4 Tbsp. olive oil, divided 5 medium zucchini, sliced 4 medium tomatoes, sliced 1 cup shredded part-skim mozzarella cheese, divided 2 tsp. minced fresh basil

1. In a shallow bowl, beat egg, water, 1/2 tsp. salt and the pepper. Set aside 2 Tbsp. bread crumbs. Place remaining crumbs in a large shallow dish. Dip the chicken into egg mixture, then place in crumbs and turn to coat.

2. In a large skillet, cook the chicken in 2 Tbsp. oil until golden brown,

2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish.

3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and the remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes.

1 SERVING 572 cal., 27g fat (7g sat. fat), 169mg chol., 898mg sod., 34g carb. (9g sugars, 5g fiber), 49g pro.

STUFF ANY SQUASH BLOSSOMS WITH RICOTTA AND FRY FOR AN EASY APP OR SNACK.