2/3 c. packaged bread crumbs
1 egg
1 tbsp. water
1/4 tsp. salt
1/4 tsp. pepper
4 boneless, skinless chicken breast halves (1 lb.)
1/4 c. olive oil
2 lg. zucchini (1 1/4 lbs.), cut into 3/8" diagonal slices
1 lb. tomatoes, thinly sliced
1 tbsp. slivers of fresh basil
4 oz. part skim Mozzarella cheese, shredded

1. Place crumbs on wax paper. Beat egg, water, salt and pepper in pie plate. Dip chicken in egg, then crumbs.

2. Saute chicken in 1 tablespoon olive oil in non-stick skillet until browned on both sides. Drain on paper towels.

3. Dip zucchini first in egg, then in crumbs. Working in batches, brown zucchini on both sides in single layer in 1 tablespoon oil in skillet. Drain on paper toweling.

4. Line a 12"x8" baking dish with enough aluminum foil so edges of foil hang over sides of dish. Overlap zucchini in baking dish. Top with 2 rows tomato slices; sprinkle with basil. Sprinkle about 3 quarts of cheese over all. Place chicken on top. Cover with foil.

5. Bake in preheated 400 degree oven for 20 minutes. Uncover; sprinkle remaining cheese over top. Bake at 425 degrees for 15 minutes.

6. To freeze, cool to room temperature.. Remove from baking dish with aluminum foil. Overwrap with more foil; label and date. Defrost in refrigerator before reheating. Makes 4 servings.