Baked Parmesan Chicken with Ratatouille

I really liked the combination of this Parmesan chicken with the ratatouille sauce.

It's easy to make, the chicken is crispy (and baked), and the sauce is healthy, fresh and light. Oh, and you get to enjoy gooey melted fresh mozzarella. I mean really, what's not to like.

Linked with Weekend Potluck.

Baked Parmesan Chicken with Ratatouille

1 tbsp olive oil

1 onion, chopped

4 cloves garlic, chopped

Pinch red pepper flakes

1/2 tsp salt

1/4 tsp pepper

2 squash, chopped

1 zucchini, chopped

1 bay leaf

1 tsp red wine vinegar

15oz crushed tomatoes

2 roma tomatoes, chopped

4 chicken breast, boneless and skinless

2 tbsp butter

Salt and Pepper

Oregano

3/4 cup panko

3/4 cup fresh grated parmesan

4oz fresh mozzarella

Heat oil in a large skillet; add onion and cook until it starts to soften. Add garlic, pepper flakes, salt and pepper. Saute 1-2 minutes; add squash, zucchini and bay leaf and continue to sauté for another 2-3 minutes. Stir in red wine vinegar and tomatoes. Bring to a boil, reduce heat and simmer for 15-20 minutes or until thickened.

Heat oven to 450*.

While sauce cooks, melt butter, set aside. In another bowl, stir together panko and parmesan cheese. Season chicken breasts on both sides with salt, pepper and oregano; dip in melted butter, then into panko mixture pressing coating into chicken. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Place a slice of fresh mozzarella on top of each chicken breast and place under the broiler until hot and bubbly. Serve with sauce on top.