Mediterranean Chicken Jardine

4 broiler-fryer chicken breast halves,
1/2 cup flour
1 tbsp lemon pepper
4 tbsp olive oil, divided
1/3 cup chicken broth
3 zucchini, cut in 1/4 inch slices
3 tbsp fresh lemon juice
1 small white onion chopped
1 can (28 ounce) cup-up tomatoes, drained
1 can (4 ounces) sliced mushrooms, drained
2 bay leaves
1 tsp oregano leaves
1/2 tsp basil
1/4 tsp freshly ground pepper
2 cloves garlic, pressed
4 slices mozzarella cheese
1/3 cup grated parmesan cheese
orzo, cooked in chicken broth

In shallow bowl, mix flour and lemon pepper. Add chicken, one piece at a time, dredging to coat. In large frypan, place 2 tablespoons of the oil and heat to medium tem. Add chicken and saute, turning, about 10 minutes, or until brown; remove to platter.

To fry pan, add chicken broth and zucchini; cook, stirring, about three minutes or until crisp tender. Remove zucchini from fry pan, drain.

In bottom of glass baking dish, arrange zucchini in single layer; sprinkle with lemon juice and top with chicken.

In same fry pan, place remaining 2 tbsp olive oil. Add onion and saute until translucent. Add tomatoes, mushroom, bay leaves, oregano, basil, pepper and garlic. Cover and simmer about 20 minutes. Ladle sauce over chicken. Place 1 slice mozzarella cheese on each piece of chicken.

Sprinkle with Parmesan cheese. Bake at 350 degrees for 25 minutes or until fork can be inserted in chicken with ease. Serve with orzo.