½ cup whole wheat flour
2 teaspoons dried basil, divided
2 teaspoons dried oregano, divided
2 teaspoons garlic powder, divided
Salt and pepper
1 tablespoon olive oil
2 organic chicken breast, about 1 ½-2 pounds total, halved
1 pound organic zucchini, cut into long thin strips with a vegetable peeler
⅓ cup water
2 15-oz can diced tomatoes, I like Muir Glen Organic No Salt Added Diced Tomatoes
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
Full recipe from : yummly.com
In a shallow bowl, combine the flour with 1 teaspoon each of dried basil, dried oregano and garlic powder. Salt and pepper chicken on both sides and dredge the chicken in the flour mixture coating each side.
Heat oil in large oven proof skillet on medium-high heat. Brown chicken breast on each side, 3-4 minutes per side. Remove chicken and set aside. Add zucchini strips and ⅓ cup water to the skillet. Cover with a lid to steam for 1 to 2 minutes. Remove zucchini and set aside. Drain excess water if needed.
Add diced tomatoes, remaining seasonings and chicken to the skillet and mix to combine. Add 2 tablespoons mozzarella and 1 tablespoons Parmesan cheese to each chicken breast. Stick under a broiler until the cheese has melted and is nicely browned.
Place zucchini and a plate and top with chicken and tomato sauce.