Garlic Parmesan Chicken with Roast Zucchini

Hello all–  This supper is brought to you by Mr. Wicks.  He’s our next door neighbor with the virtual “farm” in his small back yard. It’s mid June and his tomato plants are 6 feet tall!   And we are the lucky recipients of his bounty.  This week it’s zucchini!  (thank you Mr.s Wicks!)

Add some super savory chicken– parmesan AND garlic– so much flavor!  Add some small ravioli and a bright salad, it makes a fine summer supper.

ROAST ZUCCHINI
3 medium zucchini, chopped to bite sized bits
4 tab. olive oil
1/2 tsp. garlic salt
1/2 tsp. dried basil

Toss the chopped zucchini, oil, garlic, salt and dried basil into a mixing bowl and stir it up until the zucchini is thoroughly coated.  Spread the zucchini on a baking sheet that has been lined with foil.

Cook it up at 400 degrees for 20 to 25 minutes, until it’s tender and just slightly browned around the edges.

While that’s cooking, make the chicken…

GARLIC PARMESAN CHICKEN
4 tab. butter
2 boneless, skinless chicken breasts
1/2 cup parmesan
2 cloves garlic minced
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. paprika
1/2 tsp. dried basil

Filet the chicken breasts, cutting them horizontally to make 4 thinner flat pieces of chicken.  In a shallow bowl mix together the parmesan, garlic, salt, pepper, paprika and basil.

Melt 3 tab. of butter in a large nonstick skillet (do not let it brown).  Then coat the chicken filets with the parmesan mixture and then lay it into the hot skillet.

Cook the chicken about 3 minutes on each side until it’s nicely browned and the chicken is cooked through.  Add the 4th tablespoon of butter when you turn the chicken over.   Platter it up with the zucchini and serve it while it’s hot.  Enjoy!