• 3 medium zucchini
• 1/4 cup chopped green onion
• 1/4 cup flour
• 1 Tbsp chili powder salt
• 4 chicken breast halves, skinned and boned, but not pounded
• 3 tbsp butter freshly ground pepper
• 1/4 lb. Jack cheese, thinly sliced

Preheat oven to 350. Shred zucchini through large holes of grater, squeeze it firmly one handful at a time to extract much of the juice. Toss the squeezed zucchini w/ green onion and set aside. Stir together the flour, chili powder & 1 tsp of salt and set aside. Heat butter in skillet over moderate heat. Toss the chicken breasts in the flour mixture, shaking them so the excess flour falls off, then cook in butter for 3-4 minutes on each side, until lightly browned. Arrange the chicken in a single layer in a buttered casserole, and cover each with a mound of the zucchini mixture. Sprinkle lightly w/ salt and pepper, and cover with cheese slices. Bake uncovered for 20 minutes or until the cheese is lightly browned and chicken is cooked through.

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