Baked Chicken and Zucchini

1 . Stage

Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.

2 . Stage

Beat together 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.

3 . Stage

Dip chicken in egg mixture, then place in the plastic bag and shake to coat with bread crumbs.

4 . Stage

Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook coated chicken in hot oil until browned, 2 to 3 minutes per side. Remove chicken from the skillet.

5 . Stage

Add remaining 2 tablespoons olive oil to the skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to the prepared baking dish.

6 . Stage

Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Arrange chicken on top. Cover the baking dish with aluminum foil.

7 . Stage

Bake in the 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 1/3 cup mozzarella cheese. Bake until cheese is melted, about 5 minutes. DOTDASH MEREDITH FOOD STUDIOS