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1
Preheat broiler.
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2
Spray a jelly roll pan with non-stick cooking spray.
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3
Wash and peel onion and cut into 1/4 inch thick slices.
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4
Arrange onion slices in a single layer in the prepared pan and spray lightly with non-stick cooking spray.
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5
Broil onion slices 5 inches from heat for 10 minutes, turning over after 5 minutes, or until tender and lightly charred.
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6
Meanwhile, prepare chicken by placing between two pieces of plastic wrap and pounding with a wooden mallet to approximately 1/2 inch thickness; set aside. Crush that garlic and mix it in a small bowl with the 1 1/2 tsp oil, 1 tsp water basil, oregano and pepper.
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7
Brush both sides of zucchini and chicken with herb-oil mixture.
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8
Using a metal spatula, push the onions toward the centre of the pan, creating a stack.
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9
Place the chicken on top of the onions and arrange the zucchini slices around the stack.
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10
Broil 7-9 minutes, or until chicken is cooked through and zucchini slices are tender.
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11
Change broiler setting to bake at 450u00b0 F and preheat.
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12
Spray a shallow baking dish with non-stick cooking spray.
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13
Transfer the chicken and onions to the baking dish, then place the zucchini on top. Spoon the canned tomatoes and their juice over the chicken and vegetables.
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14
Sprinkle with the cheeses and bake for 10 minutes, or until the sauce is bubbly and the cheeses are melted.
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15
Meanwhile, assemble your tossed salad with a variety of washed salad greens and vegetables, and toss with your favourite fat free salad dressing.
