Ingredients
4 thin chicken breasts, boneless (under an inch in thickness)
8 Tablespoons butter, divided
2 eggs, beaten
1/2 cup Italian Bread Crumbs (or Panko)
1 teaspoon pepper
1 cup freshly grated Parmesan cheese
1/4 cup flour
1 teaspoon onion powder
2 med sized zucchini, sliced semi thin
3 fresh garlic cloves, minced

Instructions
For the chicken breading: beat the eggs in a shallow dish, set aside. In another shallow dish combine the bread crumbs, Parmesan cheese, pepper, onion powder and the flour and stir to fully combine, set aside

In a large hot skillet, melt 4 tablespoons of butter. Dip each of the chicken pieces in the egg mixture then coat in the bread crumb mixture and place in the hot skillet with the melted butter.

Cook on each side for about 4 minutes OR until the outside is crispy and browned and the chicken is cooked completely throughout, remove from pan and set aside.

Add 4 Tablespoons of butter to the skillet & saute the fresh garlic for about a minute to 2 minutes. Add in the sliced zucchini to the skillet and saute until completely tender. Add a sprinkle of salt and pepper. Add the chicken back to the skillet, gently mix and heat for about 30 seconds. Sprinkle with Parmesan.