- 1/2 cup buttermilk
- 1/8 teaspoon pepper
- 1/4 cup dry bread crumbs plus 2 tsp
- 1 teaspoon parmesan cheese
- 1 boneless, skinless chicken breast
- 1/2 medium zucchini, sliced (I actually used three slices cut on a bias)
- 1 slice of tomato
- 2 tbsp shredded mozzarella cheese, divided
In skillet, brown chicken for 2-3 minutes on each side until golden brown. Saute zucchini slices until they begin to brown.
In a greased baking dish or pan, lay down zucchini slices down and sprinkle with leftover bread crumbs and tbsp of cheese. Layer tomato slice, then chicken. Bake at 400 for 25 minutes (I of course baked it in the toaster oven at 350 for about 30 minutes), then sprinkle with remaining cheese and cook for 10 minutes more to melt cheese.
I served this with brown rice mixed with little slices of sauteed zucchini.
The whole time I was putting this together I was talking to Justin on the phone, and I kept asking him if he liked zucchini. And if I like zucchini. And what did zucchini taste like. Turns out he's never had it either. Too bad he wasn't home to try it, because it was really good! I think I like zucchini now, but I can't really describe how it tasted in this. The chicken, though, was really moist and had a lot of flavor to not have a lot of ingredients. The only thing I didn't like was the tomato. But then again, I'm not very fond of tomatoes. But I will say that it added a nice sweetness to the dish that wasn't bad when eaten with both the zucchini and the chicken.