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***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!
 
 

Baked Chicken with Zucchini, Tomatoes and Mozzarella

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Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 5.0/5
( 1 voted )

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

  1. Preheat your oven to 350 degrees.
  2. 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.
  3. In a small bowl, combine the egg and water. Whisk together to combine.
  4. In a separate bowl combine the bread crumbs and salt.
  5. Dredge each of the chicken tenders in the egg mixture and then the bread crumb mixture.
  6. 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.
  7. 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.
  8. Cover and bake for 25 minutes, or until the chicken is no longer pink.
  9. Add the remaining mozzarella cheese and bake until melted (about 10 more minutes. Enjoy!
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17 Comments

  1. Hi Jamie – I pinned this recipe a while back from someone else on pinterest but never put it together that it was from your website or that you even had one! I am definitely making it this week. James says to tell you hello. He begged me to make “Grandpa Mark’s meatloaf” along with some of the other recipes he remembered from gatherings with your amazing family. We miss your family. Please tell everyone hi from us.

    Reply

    1. Hey Lisa,
      How nice to hear from you! The internet really seems to make the world a lot smaller, doesn’t it. Hope you guys are doing well. 🙂 Tell James hello for us. Hope you love the recipes.
      ~Jamie

      Reply

    1. Hi Christina,
      I haven’t ever tried to freeze it. My thoughts are that it wouldn’t work very well. Funny things happen to tomatoes and zucchini when they get frozen. I think once it was thawed it would be pretty runny. Good luck!
      ~Jamie

      Reply