Best Baked Chicken And Zucchini Recipes

BAKED CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
• Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

BAKED CHICKEN AND ZUCCHINI

Steps:

• In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat. , In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish. , Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

BAKED ZUCCHINI, RED POTATOES, AND CHICKEN

Steps:

• Heat the oven to 375 degrees and set a large baking dish aside that either has a lid or you can use tin foil if you don't have a lid. In a big bowl add the herbs de provence, white wine, and olive oil. Blend and let sit while you prep the rest of the food. Chop the red potatoes into chunks. You can usually just chop in half then chop those halves in half and you are good but some may be bigger or some may be smaller so use your judgement. Take your zucchini and slice it down the center the long way. Now chop it into 1/4-1/2 in. peaces. so you have half moons. If your zucchini is bigger try slicing it the long way then slice it again to make quarters. Then lay on side and chop. You can Grab the chicken and you can either leave them all whole. I like to make sure they are roughly all the same size. you can do this by either by using a tenderiser to thin them out or chop them into large chunks about the same size. I like to keep them the same size so that the cooking time for the peaces don't vary greatly leaving some over cooked and some under cooked. Now grab a large deep baking dish that will fit all this in there. Add the potatoes and zucchini to the herb blend and toss till well coated. Add these to an oiled baking dish. Now toss the chicken in oil blend and place these in a single layer over the potatoes and zucchini. I added a little BBQ sauce to the top of the chicken but from here you can really do just about anything you want. Cover with a lid, or aluminium foil and cook for 35-45 min. or until the chicken is fully cooked and the veggies are tender. Serve with a glass of white wine and enjoy.

BAKED CHICKEN AND ZUCCHINI

Steps:

• In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper.
• Set aside 2 tablespoons bread crumbs.
• Place the remaining crumbs in a large resealable plastic bag.
• Dip chicken in egg mixture, then place in bag and shake to coat.
• In a large skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside.
• In the same skillet, saute zucchini in remaining oil until crisp-tender; drain.
• Transfer to a greased 13-in. x 9-in. baking dish.
• Sprinkle the reserved bread crumbs over the zucchini.
• Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt.
• Top with chicken.
• Cover and bake at 400° for 25 minutes or until a meat thermometer reads 170°.
• Uncover; sprinkle with remaining cheese.
• Bake 10 minutes longer or until cheese is melted.

SOUTHWESTERN BAKED CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 350 deg.
• Slice zucchinis and then halve the slices. Put in a 9X13 baking dish. Add 1 cup enchilada sauce and make sure all zucchini is coated.
• Lay chicken breasts on top of zucchini bed. Season with southwestern seasoning.
• Sprinkle green chilis on top of chicken breasts.
• Drizzle remaining 1/2 cup enchilada sauce over chicken breasts.
• Sprinkle green onions on top of chicken breasts.
• Bake for one hour or until chicken is tender and juices are no longer pink.