2/3 c. 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 lb.), cut into 3/4 inch thick diagonal slices
1 lb. tomatoes, thinly slices
1 tbsp. silvers of fresh basil
4 oz. Mozzarella cheese, shredded

Beat egg, water, salt, and pepper in pie plate. Dip chicken first into egg, then coat with bread crumbs. Saute chicken in 1 tablespoon oil until browned on both sides. Drain on paper toweling.

Dip zucchini first into egg, then in crumbs. Working in batches, brown on both sides in single layer in 1 tablespoon oil. Drain, adding more oil if necessary.

Over-lap zucchini in baking dish, 12 x 8 inches. Top with two rows of tomato slices. Sprinkle with basil. Sprinkle 3/4 of cheese over all. Place chicken on top. Cover with foil. Bake in hot 400 degree oven for 20 minutes. Increase temperature to 425 degrees, uncovered and sprinkle remaining cheese over. Bake 15 minutes.