Yield: 4 Servings
|4 \N||Boneless skinless chicken breast halves|
|¼ cup||All-purpose flour|
|1 large||Egg; beaten|
|½ cup||Plain dry bread crumbs|
|2 tablespoons||Olive oil|
|1 cup||Sliced white mushrooms|
|14 \N||1/2 ounce pizza-style sauce; or chunky marinara sauce , (up to 14)|
|1 tablespoon||Chopped fresh flat-leaf parsley|
|1 medium||Zucchini; cut lengthwise into 8 slices|
|1 cup||Shredded mozzarella cheese|
1. Heat oven to 375°F. Place chicken between 2 sheets of wax paper. Gently pound ½-inch thick with rolling pin or mallet. Sprinkle chicken with salt and pepper. Place flour, beaten egg and bread crumbs separately into 3 shallow dishes. Dip chicken in flour, shaking off excess, then in egg, then in crumbs, pressing firmly to coat.
2. Heat oil in skillet over medium-high heat. Cook chicken until golden, 3 to 4 minutes per side. Transfer to 13x9-inch shallow baking dish. Add mushrooms to skillet; cook 30 seconds. Add sauce and parsley; cook, stirring, 3 minutes.
3. Layer zucchini in shallow microwave-proof dish. Sprinkle with 1 tablespoon water. Cover with plastic wrap, leaving one corner open to vent.
Microwave on High 2 minutes; drain.
4. Place 2 zucchini slices in an X pattern on each chicken breast. Pour sauce evenly over zucchini and sprinkle with cheese. Bake uncovered 10 minutes until cheese is melted. NOTES : Use your favorite marinara sauce, adding mushrooms for meaty texture. A layer of zucchini adds fresh flavor. Baking Time: 10 minutes Degree Of Difficulty: Easy Microwave Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #941 by "abprice@..." <abprice@...> on Dec 2, 1997