ZUCCHINI CHICKEN PARMESAN

2 whole chicken breasts, halved and skinned
6 Tbsp. olive oil, divided
1 medium onion, diced
1 clove garlic, minced
2 cans (10 oz.) tomato puree
1 tsp. salt
¼ tsp. pepper
⅛ tsp. ground oregano*
1 egg, beaten
¼ cup dry bread crumbs
¼ cup plus 3 Tbsp. Parmesan cheese
1 cup shredded Mozzarella cheese
1 lb. zucchini, sliced

In medium saucepan, heat 3 Tbsp. of the olive oil; add onion and garlic and cook about 5 minutes or until onion is translucent. Add puree, salt, pepper, and oregano; stir. Cover and simmer over low heat, stirring occasionally, for ½ hour.

Dip chicken in egg, then in a combination of bread crumbs and ¼ cup of the Parmesan cheese. Turn to coat chicken completely. In a large frying pan. Place remaining 3 Tbsp. oil. Add chicken and cook, turning, about 8 minutes or until brown on both sides.

Place chicken in shallow baking pan. Spread with ½ of tomato sauce, then with ½ of Mozzarella cheese. Arrange zucchini over all. Spread with remaining tomato sauce, then remaining Mozzarella cheese. Sprinkle with remaining 3 Tbsp. Parmesan cheese.

Bake uncovered at 375° for 50 to 55 minutes.

*I use 1 to 2 tsp. oregano, and bake covered for 35 minutes and uncovered for 25 minutes.