Upgrade your go-to chicken casserole with the additions of summer zucchini and hearty couscous.
Serves: 8Save Share
1/3 cup plus 1 Tbsp extra-virgin olive oil, divided
1 cup flour
2 cup sliced zucchini (¼-inch thick)
2 cup couscous (like Near East)
1 cup reduced-sodium chicken broth
4 cup cubed boneless, skinless chicken breasts
1 (6-oz) jar Barilla Traditional Basil Pesto
1/2 cup grape tomatoes, halved
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
Chopped fresh basil leaves (optional)
Heat a large skillet over medium and add 1/3 cup olive oil. Beat egg in a small bowl. Pour flour onto a small plate.
Dip zucchini slices first in egg, then in flour, then cook in oil until browned on both sides. Remove to a paper towel-lined plate.
Preheat oven to 350°F. Coat a 2-qt shallow baking pan with 1 Tbsp olive oil. Pour couscous into pan and cover with chicken broth.
Combine chicken and pesto in a bowl and toss to coat. Place chicken in an even layer over couscous. Top with mozzarella. Add zucchini in an even layer. Top with tomatoes. Sprinkle with Parmesan, salt and pepper.