The pairing of zucchini and tomatoes is a match made in heaven for vegetable lovers. Both seem to be prolific in the garden. My favorite zucchini and tomato dish is simply a layer of each topped with salt and pepper then cheese, and another layer of the same on top. After baking there is gooey cheese in the middle and crispy cheese on top. I wanted to make a meal of that, so I pounded and marinated some chicken breasts, browned them, and placed them in a casserole dish topped with my favorite zucchini and tomatoes. The result was delicious. The following Chicken with Zucchini and Tomatoes is the result. It is a quick dish with minimal ingredients, so it can be ready in about 45 minutes.

This is a great dish to make when your garden is overflowing. I like to accompany it with crusty bread and butter.

8 Servings



2 pounds boneless skinless chicken breast halves, trimmed of all fat, veins, etc. and cut horizontally into cutlets

Marinade:
1 tablespoon olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh rosemary, chopped

2 tablespoons butter
Flour


2 medium zucchini, sliced
salt and freshly ground pepper
2 large tomatoes, preferably from your garden, sliced
2 cups grated cheddar cheese

1. Preheat oven to 400°.
2. Pound the chicken breast pieces with a meat tenderizer until flattened.
3. Place the chicken pieces in a zip-type bag. Add the marinade ingredients and knead the bag to evenly distrilbute the marinade. Let sit 15-20 minutes while preparing the zucchini and tomatoes.
4. Heat the 2 tablespoons butter in a skillet. Remove the chicken breast pieces from the marinade. Discard the marinade and dredge the pieces in a little flour. Brown the dredged chicken breast pieces in the butter quickly and place on the bottom of a 9" x 13" shallow baking dish.
5. Layer half of the zucchini over the top of the chicken; sprinkle with a little salt and pepper. Top with a layer of tomatoes; sprinkle with a little salt and pepper, then scatter half of the cheese evenly over the tomatoes. Repeat.
6. Bake 30-45 minutes or until the top is crusty and bubbly.

Amount Per Serving
Calories 351 Calories from Fat 193
Percent Total Calories From:
Fat 55% Protein 40% Carb. 5%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 10 g
Cholesterol 114 mg
Sodium 420 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 0 g
Protein 35 g

Vitamin A 19% Vitamin C 32% Calcium 0% Iron 9%