Chicken and Zucchini Italiano

• 1 whole chicken breast, cut in 4 equal pieces
• 12 cup Italian dressing, of your choice
• 3 large zucchini
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 (14 1/2 ounce) can tomatoes with basil, olive oil and balsamic vinegar
• 2 tablespoons olive oil
• 34 cup Italian seasoned breadcrumbs
• 34 cup asiago cheese, grated
• 2 tablespoons drained capers

1. Bake the chicken pieces at 350 degrees for 45 to 60 minutes, wrapped in foil, and covered with the Italian dressing.
2. Cut the zucchini in half lengthwise and then in half crosswise.
3. Make the sauce by cooking the onion until tender in the olive oil, add the garlic, tomatoes, sugar and capers.
4. Cook in skillet until heated through.
5. Pour sauce in 9x13 baking dish, lay zucchini on the top of the sauce in a single layer.
6. Add the cooked chicken pieces on top of the zucchini.
7. Sprinkle the whole casserole with the topping of breadcrumbs and cheese.
8. Drizzle leftover broth from foil that chicken was baked in over the breadcrumbs, about 1/2 cup.
9. Bake at 350 degrees for 45 minutes, uncovered.

chicken breast, italian dressing, zucchini, olive oil, onion, garlic, tomatoes, olive oil, italian seasoned breadcrumbs, asiago cheese, capers

Taken from www.food.com/recipe/chicken-and-zucchini-italiano-67552 (may not work)