Tomato Zucchini Chicken

Made  times
LVangl5 5

"A colorful summer dish of moist chicken cutlets that absorb the flavor of the tomatoes and a delicious sauce that can be served over pasta or rice, or even placed on a sandwich or in a wrap."
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25 6 servings yields 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Slice zucchini into 1/8 inch pieces and steam until slightly tender.
  2. Meanwhile, wash chicken cutlets and pat dry. Place flour in a bowl and coat each cutlet with the flour. Set aside.
  3. Coat bottom of frying pan with olive oil, add garlic and onion. Sautee on medium heat until onions are tender. Do not burn garlic.
  4. Add chicken to pan and cook about 2-3 minutes per side. Sprinkle black and red pepper to taste over chicken while cooking.
  5. Add zucchini and diced tomatoes to pan. Be sure to make sure all chicken and zuccini are coated with tomatoes and juice. Simmer for about 10 minutes.
  6. Just before serving, sprinkle cheese over entire mixture. If you like, you can add additional cheese to each plate upon serving. Make sure to scoop out some of the sauce and drizzle over chicken.
  7. Serve over pasta, rice or on a sandwich/wrap.