Garden-Style Baked Chicken

Recipe courtesy of Love1017

Makes 12 Servings

5 WW points per serving

*I had to cook this a lot longer than 25 minutes until the chicken was cooked through. The chicken stayed very moist, though, b/c of the veggies and white wine.

3 cups sliced zucchini

4 medium tomatoes, peeled, seeded, and chopped

1 Tablespoon unsalted butter, melted

1 teaspoon salt

Freshly ground pepper, to taste

12 (4-ounce) skinless boneless chicken breasts

1/2 C dry white wine or low-sodium chicken broth

1 C plain dry bread crumbs

1/2 C chopped fresh parsley, chives, or dill (use 1 or a combination)

3 Tablespoons grated Parmesan cheese

2 Tablespoons Dijon mustard

1. Preheat oven to 350 degrees F. Spray a 9x13" baking pan with nonstick spray.

2. Layer the zucchini in the baking dish and top with the tomatoes. Drizzle the vegetables with the butter, then sprinkle with 1/4 teaspoon of the salt and pepper.

3. Sprinkle the chicken with the remaining 3/4 teaspoon salt and more pepper. Place the chicken in a single layer on top of the vegetables and then pour the wine or chicken broth around the edge of the dish.

4. Combine the bread crumbs, parsley, Parmesan cheese, and mustard in a small bowl. Press the mixture on top of the chicken.  Cover the pan loosely with foil and bake until the chicken is cooked through, about 25 minutes.* If you like, increase the oven temperature to broil and broil the chicken 5 inches from the heat, until the bread crumbs are browned.

Per serving (1 chicken breast with 1/3 C vegetables): 240 Calories, 4 g Fat, 1 g Sat Fat, 70 mg Cholesterol, 380 mg Sodium, 18 g Carbohydrates, 2 g Fiber, 31 g Protein, 103 mg Calcium. POINTS: 5