Categories: Chicken

Ingredients

• 1/4 cup white whole-wheat flour
• 1 large egg, lightly beaten
• 2/3 cup plain breadcrumbs
• 4 chicken breast cutlets
• 5/8 tsp. kosher salt, divided
• 1/2 tsp. black pepper
• 2 tbsp. olive oil, divided
• Cooking spray
• 3/4 cup mozzarella, shredded
• 1 1/2 cups chopped zucchini
• 1 1/2 cups cherry tomatoes, halved
• 2 garlic cloves, thinly sliced
• 1/4 cup chopped fresh basil

Directions

1. Preheat broiler with oven rack in middle position. Place flour, egg, and breadcrumbs in separate shallow dishes. Sprinkle chicken with 1/2 tsp. salt and pepper. Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.

2. Heat 1 1/2 tsp. oil in a large skillet over medium-high. Add 2 cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray. Repeat procedure with 1 1/2 tsp. oil and remaining cutlets.

3. Top cutlets with cheese; broil 1 1/2 minutes. Heat remaining oil in skillet. Add zucchini; saute 1 minute. Add remaining 1/8 tsp. salt, tomatoes, and garlic; saute 4 minutes. Serve with chicken, and top with basil.

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