Courtesy of Rachel Ray
makes 6 servings (or way more for us!!)
1 & 1/2 pounds boneless, skinless chicken breast cutlets - thinly sliced or pounded (we only use about 2 or 3 breasts when I make it)
2 tablespoons extra-virgin olive oil
2 medium white-skinned potatoes, thinly sliced
1 medium white onion, halved and thinly sliced
Montreal Steak Seasoning (I used the chicken version) by McCormick
1/2 cup white wine or chicken broth
1 small zucchini, thinly sliced
1 can (28 oz) crushed tomatoes
10 leaves fresh basil, torn or coarsely chopped (I left this out - oops!)
2 sprigs fresh oregano, leaves stripped fro stem and chopped
1/2 to 1/3 cup shredded Italian cheese blend of your choice (provolone, mozzarella, asiago, parmesan, romano)
Rub a little splash of balsamic vinegar into each chicken breast.
Heat 1 tablespoon extra-virgin olive oil in a deep skillet over medium high heat. Brown chicken for 2 minutes on each side. Remove chicken.
Add 1 tablespoon extra-virgin olive oil to pan. Add thin layer of potatoes and onions. (my layers end up being thicker I think) Sprinkle the potatoes and onion with Montreal Seasoning. Let potatoes and onions cook, turning occasionally but maintaining a thin layer, until they begin to brown all over.
Add broth or wine to the pan. Spread a thin layer of zucchini across the pan on top of the potatoes and onion. Sprinkle with a little more Montreal Seasoning. Top with the chicken and accumulated juices.
Dump the crushed tomatoes evenly over top and sprinkle with chopped herbs. Cover and cook until chicken is cooked through and potatoes are tender, 10 to 12 minutes.
Sprinkle with the shredded Italian cheeses. Place pan under the broiler for a minute (or more) until cheese melts and begins to brown. Serve directly from the hot pan at the table, with a green salad on the side.