By Lorraine Hanley

This week’s recipe is from the June/July 2021 “Taste of Home” magazine.

Baked Chicken and

Zucchini

1 large egg

1 tablespoon water

3/4 teaspoon salt, divided

1/8 teaspoon pepper

1 cup dry bread crumbs

4 boneless skinless chicken breast halves (6 oz. each)

4 tablespoons olive oil, divided

5 medium zucchini, sliced

4 medium tomatoes, sliced

1 cup shredded part skim mozzarella cheese, divided

2 teaspoons minced fresh basil

In a shallow bowl, beat egg, water, 1/2 teaspo...