3 med. zucchini
3/4 c. chopped green onion
1/4 c. flour
1 tbsp. chili powder
Salt
4 boneless, skinless chicken breasts
? tbsp. tub butter
Freshly ground pepper
1/4 lb. part skim cheese, such as Lappi, Mozzarella or part skim Jack, thinly sliced

Preheat thee oven to 350 degrees. Shred th zucchini through large holes of a grater, then squeeze it firmly a handful at a time to extract much of the juice. Toss the squeezed zucchini with the green onion and set aside. Stir together the flour, chili powder and 1 teaspoon of salt and set aside. Heat the butter in a skillet over moderate heat. Toss the chicken breast in the flour mixture, shaking them so the excess flour falls off, then cook in the butter for about 3 to 4 minutes on each side, until lightly browned.

Arrange the chicken in a single layer in a Pam-ed casserole and cover each with a mound of the zucchini mixture. Sprinkle lightly with salt and pepper and cover with a slice of cheese. Bake uncovered for about 20 minutes, until the cheese is lightly browned and the chicken is cooked through. Makes for servings.