Easy Chicken and Veggies
An Easy and Delicious Dish that is a meat and veggie in one!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 large chicken breasts or 4 small cut large breasts in half like a book opens
- 1 egg
- 1 Cup bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 4 Tbsp olive oil
- 1 Zucchini cubed
- 1 onion course dice
- 1 to mato course dice
- 1 red or green bell pepper course dice
- ½ block of cream cheese cut into pea sized pieces
- 1/2 Cup sharp cheddar
- 1/4 Cup parmesan
- ½ Cup mozzarella
- 5 Basil leaves cut chiffonade
Preheat oven to 400
Put heavy skillet on stove top and preheat to medium and place 2 Tbs of oil in the pan
In a bowl, beat egg with 2 tbsp water
In a separate bowl mix bread crumbs, salt, pepper and paprika.
Use egg wash (egg water mixture) to wet the chicken breasts and then dredge them through the breading (pat the breading into and on the chicken breasts).
Place only two breasts in the hot frying pan at a time and allow to sear on each side for 2-3 mins. Remove to a plate and then fry the other two breasts the same way.
In the same hot pan, add two more Tbsp of oil and allow to heat. Add the onion, pepper, zucchini to the pan and cook until starting to soften – 2-3 mins. Add salt and pepper to taste.
Place vegetables in the bottom of a 9x9 casserole dish or dish of equivalent size.
Dot the cream cheese pieces around the vegetables. Sprinkle with ½ of the cheddar and the ½ the mozzarella cheese.
Place the tomatoes on top of the cheese mix and sprinkle with the basil and the rest of the mozzarella cheese.
Place chicken on top of the tomatoes and cheese and sprinkle with the remaining half of sharp cheddar and the parmesan.
Sprinkle Dried Thyme over the top
Bake at 400 for 20 mins or until the juices run clear.