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

Ingredients

• 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.