Chicken / Dinner / Sides

Italian Chicken and Zucchini Chips

 I have got to get more organized! I’m trying. I have this wonderful planner, and I wrote down a bunch of stuff for the blog. Recipes I’d like to try, types of food to look into. I thought I was doing pretty good. Then I found these pictures. I made these two or three weeks ago, and never posted them. I think there’s a couple more I forgot too. Oops…

I suppose the upside though is that I have backups for when I don’t really have anything to post, so there’s that. šŸ™‚

This was one of the first recipes I found somewhere when I moved in with my husband and was trying to expand my cooking repertoire beyond two or three recipes and frozen skillet meals. Yes, it really was that bad. The chicken was dubbed Italian chicken, and I think the zucchini chips were just breadcrumbs, parmesan, and garlic or some such thing. They eventually developed together to one breading and herb mix that worked really well for both of them, so I figured why post the same breading mix twice? If you want to make one or the other, use about 2/3’s of the breading mix for the zucchini or 1/3 for the chicken and just one egg.

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The tomato basil garlic seasoning blend is what really brings this together. McCormick used to make something similar, but they discontinued it. šŸ™

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All your dry ingredients get mixed together in one bowl, beat your eggs in another bowl, and you’re ready to go. šŸ™‚

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I like to use parchment paper for the zucchini for easier clean up.

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The chicken lays flat in a nonstick sprayed baking dish. They both bake up quick with little mess. I usually make cheddar biscuits to go with these. šŸ™‚

Italian Chicken and Zucchini Chips
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 3/4 cup seasoned breadcrumbs
  2. 6 Tbsp grated parmesan cheese
  3. 1 1/2 tsp Mrs. Dash Tomato, Basil, Garlic seasoning
  4. 1 tsp Italian seasoning
  5. 1/2 tsp garlic powder
  6. 1/2 tsp salt
  7. 1/4 tsp black pepper
  8. 2 medium zucchini, sliced 1/4" thick, about 4 cups
  9. 1 pound boneless skinless chicken thighs
  10. 2 eggs
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl combine breadcrumbs, parmesan, and seasonings.
  3. In another small bowl, beat eggs.
  4. Line a baking sheet with parchment paper.
  5. Spray a baking dish large enough for chicken to lay flat with nonstick spray.
  6. Dip zucchini into egg, allowing excess to drip off, then coat with breadcrumb mix and lay on parchment paper.
  7. Dip chicken in remaining egg, coat with remaining breadcrumb mix, and lay in sprayed baking dish.
  8. Place both pans in oven.
  9. Cook zucchini chips for 10 minutes, flip, then cook for 10 more.
  10. Cook chicken for 15 minutes, flip, then cook for 5 to 10 more, or until cooked through.
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