Many moons ago, my sister-in-law Debbie made a great chicken dish. I don’t recall where the original recipe came from, but it’s a dish that was in our regular rotation for years. She even submitted the recipe for a Family Reunion Cook Book.
As I said, we made it often. And then, for whatever reason, it faded away.
Until tonight.
I’ve been thinking about it recently and, as luck would have it, we just happened to have all the right ingredients in the house!
It was every bit as good as I remembered it!
Chicken Zucchini Parmesan
- 1/4 C dried breadcrumbs
- 1/2 C grated Parmesan cheese
- 4 chicken breasts, boned and skinned
- 1 egg, beaten
- 3 tbsp oil
- 1-15 oz, can or jar marinara sauce
- 2 tbsp parsley
- 1/2 tsp garlic
- 1 lb. zucchini, sliced
- 8 oz. Monterey jack cheese, grated
Mix 1/4 cup Parmesan cheese with dried breadcrumbs. Dip chicken in egg, then into breadcrumbs and cheese. Heat oil; add chicken and brown on both sides. Set aside.
Place 1/2 of the marinara sauce in a pan. Top with zucchini, then chicken. Sprinkle with 1/2 of the jack cheese and 2 tbsp Parmesan cheese. Top with remaining sauce. Cover and bring to boil. Simmer 25 minutes until chicken and zucchini are tender.
Sprinkle with remaining jack cheese and Parmesan. Cover and let stand 5-10 minutes before serving.
My only changes were that I used homemade sauce, used mozzarella and provolone cheeses, and after putting it all together, put it into a 375° oven for about 30 minutes.
Thanks, Deb. It’s back in the rotation!