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!
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
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.