CHICKEN AND ZUCCHINI PARMESAN

Steps:

• Preheat broiler.
• Spray a jelly roll pan with non-stick cooking spray.
• Wash and peel onion and cut into ¼ inch thick slices.
• Arrange onion slices in a single layer in the prepared pan and spray lightly with non-stick cooking spray.
• Broil onion slices 5 inches from heat for 10 minutes, turning over after 5 minutes, or until tender and lightly charred.
• Meanwhile, prepare chicken by placing between two pieces of plastic wrap and pounding with a wooden mallet to approximately ½ inch thickness; set aside. Crush that garlic and mix it in a small bowl with the 1 ½ tsp oil, 1 tsp water basil, oregano and pepper.
• Brush both sides of zucchini and chicken with herb-oil mixture.
• Using a metal spatula, push the onions toward the centre of the pan, creating a stack.
• Place the chicken on top of the onions and arrange the zucchini slices around the stack.
• Broil 7-9 minutes, or until chicken is cooked through and zucchini slices are tender.
• Change broiler setting to bake at 450° F and preheat.
• Spray a shallow baking dish with non-stick cooking spray.
• Transfer the chicken and onions to the baking dish, then place the zucchini on top. Spoon the canned tomatoes and their juice over the chicken and vegetables.
• Sprinkle with the cheeses and bake for 10 minutes, or until the sauce is bubbly and the cheeses are melted.
• Meanwhile, assemble your tossed salad with a variety of washed salad greens and vegetables, and toss with your favourite fat free salad dressing.