Baked Chicken and Zucchini

I have loved zucchini since I was a kid.  Chris is not a fan of vegetables with 3 or more syllables but I might be able to sell the zucchini to him in this recipe and maybe to the kids as well.  We'll see.

1 egg
1 tbsp. water
3/4 tsp. salt, divided
1/8 tsp. pepper
1 C. dry bread crumbs
4 boneless skinless chicken breast halves
4 tbsp. olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 C. shredded mozzarella cheese, divided
2 tsp. minced fresh basil

In a shallow bowl, beat egg, water, 1/2 tsp. salt and pepper. Set aside 2 tbsp. bread crumbs.  Place the remaining crumbs in a large resealable plastic bag.  Dip chicken in egg mixture, then place in bag and shake to coat.

In a skillet, cook chicken in 2 tbsp. oil for 2-3 minutes on each side or until golden brown; remove and set aside.  In the same skillet, saute zucchini in remaining oil until crisp tender; drain.  Transfer to a greased 13x9 inch baking dish.

Sprinkled the reserved bread crumbs over the zucchini.  Top with tomato slices; sprinkle with 2/3 C. mozzarella cheese, basil and remaining salt.  Top with chicken.  Cover and bake at 400 degrees for 25 minutes.  Uncover, sprinkle with remaining cheese.  Bake 10 minutes longer or until cheese is melted.