Thursday, June 10, 2010

Italian Chickini

You may be saying, “I’ve never heard of Chickini before!” Well, good, because I made that word up tonight to describe this delicious recipe passed down from my mother that uses up all those garden zucchini and tomatoes. Chicken + Zucchini = Chickini. Ah, it’s love!

    • Prep Time 15 Minutes
    • Cook Time 20 Minutes
    • Difficulty Easy


    • 1 pound Chicken Tenders
    • 1 whole Egg
    • 1 cup Italian Bread Crumbs
    • 1 cup Panko Or Crushed Corn Flakes
    • ⅓ cups Grated Parmesan
    • 2 cups Zucchini, Cubed
    • 2 cups Tomatoes, Chopped
    • 2 Tablespoons Italian Seasoning
    • 2 teaspoons Cumin
    • 1 Tablespoon Parsley
    • 3 Tablespoons Extra Virgin Olive Oil, Divided

    Preparation Instructions

    Heat 2 tablespoons of oil over medium-high heat. Whip egg in a small bowl. Combine bread crumbs, panko, and parmesan in a separate bowl. Dip chicken in the egg, then the bread crumb mixture, and cook in the pan.
    While chicken is cooking, heat remaining 1 tablespoon of oil over medium heat in a separate pan. Add zucchini, tomatoes, and remaining spices. Cook until zucchini is fork-tender. Add salt and pepper. The amount of spices is a good approximation, but seasoning to taste is best for this recipe.
    Serve zucchini mix on top of chicken or on the side.

    1 comment:

    1. Yum! I'm always looking for zucchini recipes at the end of the summer when they are taking over the garden!