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| 4 | chicken breast halves, boneless, skinless |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Tasse | all-purpose flour |
| 1 gross | egg beaten |
| 1/2 Tasse | Plain dry bread crumbs |
| 2 Esslöffel | olive oil |
| 1 Tasse | Sliced white mushrooms |
| 14 | 1/2 ounce pizza-style sauce; or chunky marinara sauce , (up to 14) |
| 1 Esslöffel | flat-leaf parsley fresh, chopped |
| 1 mittel | Zucchini; cut lengthwise into 8 slices |
| 1 Tasse | mozzarella shredded |
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1. Heat oven to 375°F. Place chicken between 2 sheets of wax paper. Gently pound 1/2-inch thick with rolling pin or mallet. Sprinkle chicken with salt and pepper. Place flour, beaten egg and bread crumbs separately into 3 shallow dishes. Dip chicken in flour, shaking off excess, then in egg, then in crumbs, pressing firmly to coat.
2. Heat oil in skillet over medium-high heat. Cook chicken until golden, 3 to 4 minutes per side. Transfer to 13x9-inch shallow baking dish. Add mushrooms to skillet; cook 30 seconds. Add sauce and parsley; cook, stirring, 3 minutes.
3. Layer zucchini in shallow microwave-proof dish. Sprinkle with 1 tablespoon water. Cover with plastic wrap, leaving one corner open to vent. Microwave on High 2 minutes; drain.
4. Place 2 zucchini slices in an X pattern on each chicken breast. Pour sauce evenly over zucchini and sprinkle with cheese. Bake uncovered 10 minutes until cheese is melted.
texture. A layer of zucchini adds fresh flavor. Baking Time: 10 minutes Degree Of
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