This post may contain affiliate links. Please read our disclosure policy.
***UPDATED, AUGUST 2023: We love this incredible baked chicken recipe! It’s been hanging out in my archives for more than 10 years and has been worthy of a facelift for that whole time. 😉 It makes great use of any garden zucchini and tomatoes you have lying around. Here’s what you should know about it!
A large zucchini is sliced, sauteed and placed in the bottom of a casserole dish.
Fresh, sliced tomatoes are layered on top.
Then some mozzarella cheese and fresh basil.
Then you dredge your chicken tenders in an egg mixture and some Italian bread crumbs…
…and brown them in a skillet. The chicken goes right over the top of the cheese and basil! cover with foil and bake.
It’s delightful, truly. The tomatoes release a delicious sauce that bakes over the zucchini, giving is such an amazing flavor.
I hope some of you get a chance to try it!
Ingredients
- 1 large zucchini, or several small ones, sliced
- 1 egg
- 1 T water
- 1/2 t salt
- 1 C Italian Bread Crumbs
- 2 pounds chicken tenders
- 4 T olive oil
- 4 tomatoes, sliced (garden fresh is best, or purchase them still on the vine)
- 2 C shredded Mozzarella cheese
- 1 1/2 T fresh basil, chopped (there is really nothing quite as fabulous as fresh basil here. If you have to use dried only use 1 teaspoon)
Instructions
- Preheat your oven to 350 degrees.
- Heat up a large skillet over medium high heat. Add about 1 tsp oil (or cooking spray) to the bottom of your pan and add the sliced zucchini. Sauté, just until it starts to get tender. You don't want to cook it all the way, here. The oven will do the finishing touches.
- In a small bowl, combine the egg and water. Whisk together to combine.
- In a separate bowl combine the bread crumbs and salt.
- Dredge each of the chicken tenders in the egg mixture and then the bread crumb mixture.
- Heat up a large skillet up over medium high heat and add the oil. Add the breaded chicken tenders to the hot pan and allow them to brown on both sides. It should only take 3-4 minutes per side. Don't worry if the center is still uncooked.
- Grab a 9x13 pan and spray with cooking spray. Pour the partially cooked zucchini into the pan and lay them out evenly. Over the top of the zucchini, layer the tomato slices and half of the mozzarella cheese. Add the basil and then the chicken.
- Cover and bake for 25 minutes, or until the chicken is no longer pink.
- Add the remaining mozzarella cheese and bake until melted (about 10 more minutes. Enjoy!
looks delicious! i don't have a garden, but i have no problem buying the ingredients for this one! can't wait to try it!
Fabulous choice of recipes! I just happen to tomatoes and zucchinis aplenty (and cucumbers,and carrots,and yellow squash,and……!)I think I'll give this recipe a whirl this weekend.
Loved this recipe,made it last night for my family. didn't saute the zuccini, and layered thinly sliced potatoes w/ zuc and tomatoes. Fresh basil really makes this dish. Love your blog and the fact that you post so frequently
I made this over the weekend. It really is SUPER good! Even the watery liquid had LOTS of flavor. Instead of pouring it into the sink, it would would be a good addition to homemade soups or sauces that calls for water. Thanks for posting this recipe…it's a keeper!
I made this for my family and they LOVED it. I was surprised I got thumbs up form everyone. I took the leftovers to work and everyone their asked for the recipe. This is definitely a keeper. I love your blog and all the yummy recipes and great ideas. Thanks!!!
This looks very delicious and I can already smell the flavors. Next time I have chicken and zucchini I will definitely make this. Thank you for sharing.
-Brenda
So every time I do this receipt I keep debating on what temp to cook it at… 350 right??? : ) Thanx
Hi Lisa,
Thanks for the heads up about the missing cooking temperature. You are correct…350 degrees.
Thanks!
~Jamie
Tried the zucchini, tomato, chicken bake tonite!! Absolutely delicious. This recipe is easy and definitely going into my recipe box!!!