Baked Chicken And Zucchini

• 1 egg
• 1 tablespoon water
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 cup dry breadcrumbs
• 4 boneless skinless chicken breast halves (6 ounces each)
• 4 tablespoons olive oil, divided
• 5 medium zucchini, sliced
• 4 medium tomatoes, sliced
• 1 cup part-skim shredded mozzarella cheese, divided
• 2 teaspoons minced fresh basil

1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper.
2. Set aside 2 tablespoons bread crumbs.
3. Place the remaining crumbs in a large resealable plastic bag.
4. Dip chicken in egg mixture, then place in bag and shake to coat.
5. In a large skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside.
6. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain.
7. Transfer to a greased 13-in. x 9-in. baking dish.
8. Sprinkle the reserved bread crumbs over the zucchini.
9. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt.
10. Top with chicken.
11. Cover and bake at 400u0b0 for 25 minutes or until a meat thermometer reads 170u0b0.
12. Uncover; sprinkle with remaining cheese.
13. Bake 10 minutes longer or until cheese is melted.

egg, water, salt, pepper, breadcrumbs, chicken breast halves, olive oil, zucchini, tomatoes, mozzarella cheese, fresh basil

Taken from www.food.com/recipe/baked-chicken-and-zucchini-362003 (may not work)