This pretty plate of Summer Chicken Parmesan is a great choice for a warm summer night. Make use of vibrant summer produce and get this delicious meal on the table in about 30 minutes.
Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray the foil with nonstick cooking spray.
Season the chicken breasts on both sides with salt and pepper to taste. Set aside.
Place flour, egg, and breadcrumbs in separate shallow dishes (pie plates work well). Lightly whisk the eggs. Dredge both sides of chicken in flour; dip in egg, and then dredge in breadcrumbs.
Heat 2 tablespoons olive oil in a large skillet over MEDIUM-HIGH¼. Add half of the breaded chicken, cook 2 minutes on each side, or until nicely browned. Transfer browned chicken to the prepared baking sheet. Repeat this process with remaining chicken, adding oil to the skillet if needed.
Top browned chicken with a slice of fresh mozzarella cheese and transfer baking sheet to the oven for 7 to 10 minutes or until chicken is cooked through and cheese has melted.
Meanwhile, add 1 tablespoon olive oil to clean skillet and add zucchini. Sauté for about 1 minute, or just until slightly fork tender. Add tomatoes and garlic. Season with salt and sauté for 3 or 4 minutes, until tomatoes have softened and zucchini is tender. Squeeze fresh lemon juice over the cooked vegetables and toss to combine.
Spoon the vegetables over the chicken, sprinkle with additional Parmesan cheese and top with fresh basil.
Notes
If your chicken is not thin-sliced either slice it all the way through the middle to create two thin slices or place it in a plastic storage bag or between pieces of plastic wrap and pound it to ¼-inch thickness with a mallet.