Zucchini chicken

• 1 tbsp sesame oil
• 2 tbsp olive oil, extra virgin
• 1 tsp basil
• 1 tsp chopped parsley
• 1 tsp garlic powder
• 6 to 9 sliced zucchini small to medium size
• 1 can salsa or diced tomatoes
• 1 grated parmesan cheese
• 3 cup Italian bread crumbs
• 1 egg beated
• 1 bag or 6 boneless chicken breasts
• 2 cup olive oil, extra virgin

1. Add sesame oil and 2 tbsp olive oil to large skillet pan.
2. Wash and slice zucchini.
3. Add to pan.
4. Add parsley, basil and garlic powder to zucchini.
5. Fry zucchini till slightly brown and softened.
6. Put zucchini into casserole dish.
7. Pour salsa or tomatoes over zucchini.
8. Sprinkle parmesan over mix.
9. Next beat egg in a bowl set a side.
10. Place Italian bread crumbs into a gallon ziploc bag.
11. Put 2 cups of olive oil in skillet to warm up.
12. Wash chicken; dip in egg, place into bag with breading, shake till chicken is coated.
13. Place breaded chicken into skillet.
14. Cook long enough to crisp up breading but not cook the chicken all the way through.
15. Place chicken on top of zucchini.
16. Bake uncovered at 350F for 45 to 60 minutes
17. Another option is to sprinkle mozzarella cheese over top of chicken during the last 10 minutes of baking.
18. Pull zucchini chicken out of oven.
19. Let stand 10 minutes.
20. Enjoy

sesame oil, olive oil, basil, parsley, garlic, zucchini, salsa, parmesan cheese, italian bread crumbs, egg, chicken breasts, olive oil

Taken from cookpad.com/us/recipes/341379-zucchini-chicken (may not work)