Baked Parmesan Chicken with Ratatouille

Heat oven to 450 F.

Heat oil over medium heat in a large skillet. Add onion and cook until it starts to soften. Add garlic, pepper flakes, salt and pepper. Saute for 1-2 minutes then add squash, zucchini and bay leaf and continue to saute 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.

While sauce cooks, melt the butter in the microwave (should only take 30-60 seconds) then set it aside.

In another bowl, stir together panko and Parmesan cheese.

Season chicken breasts on both sides with salt, pepper and oregano. Dip each piece of chicken in the melted butter, then into the panko mixture pressing to coat the chicken. Put the chicken on a rack placed over a rimmed baking sheet. Spray the chicken with a quick burst of cooking spray and put the sheet on the middle rack of the oven.

Bake until the chicken is golden and cooked through, 15 to 20 minutes. Then remove the pan from the oven and turn on the broiler. Place a slice of fresh mozzarella on top of each chicken breast and place pan back into the oven under the broiler. Cook until hot and bubbly (keep an eye on it so that it doesn’t burn).

Serve chicken breasts with sauce on top.