Chicken, Ham, and Mozzarella Stacks With Marinated Tomatoes

Top browned chicken cutlets with sautéed zucchini, sliced ham, and melted mozzarella for a quick and easy summer meal.

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 374 calories
    • Fat 25 g
    • Sat Fat 7 g
    • Cholesterol 80 mg
    • Sodium 1,008 mg
    • Protein 29 g
    • Carbohydrate 8 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 174 mg


  1. Check 1pound tomatoes, cut into bite-size pieces
  2. Check 1/4cup chopped pitted kalamata olives
  3. Check 4tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 small zucchini (4 ounces), sliced
  6. Check 4 chicken cutlets (about 12 ounces)
  7. Check 8 slices deli ham (4 ounces)
  8. Check 4ounces fresh mozzarella, thinly sliced
  9. Check 1/4cup torn fresh basil leaves


  1. In a medium bowl, toss the tomatoes and olives with 2 tablespoons of the oil and ¹/₄ teaspoon each salt and pepper.
  2. Heat 1 tablespoon of the remaining oil in a large skillet over medium heat. Season the zucchini with ¹/₄ teaspoon each salt and pepper and cook until browned and tender, 2 to 3 minutes per side. Transfer to a plate.
  3. Add the remaining tablespoon of oil to the skillet. Season the chicken with ¹/₄ teaspoon each salt and pepper and cook until browned on one side, 1 to 2 minutes. Turn the chicken and, dividing evenly, top with the zucchini, ham, and mozzarella. Cover and cook until the cheese has melted, 3 to 4 minutes. Serve with the marinated tomatoes, sprinkled with the basil.