4 skinless, boneless chicken breast halves
1/8 cup butter, melted
1 1/2 teaspoons poultry seasoning
6 slices French bread
1 onion, diced
6 zucchini, sliced
1 (10 ounce) can condensed cream of chicken soup
1/4 cup all-purpose flour
1/4 cup margarine, melted
1/4 cup olive oil
1 1/2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
Preheat oven to 425 degrees F (220 degrees C).
Heat oven to 400 degrees F (200 degrees C).
Place chicken in a 9x13 inch baking dish. Drizzle melted butter over the top of the chicken.
Cover with an onion mixture and pour over chicken. Sprinkle with bread slices, onion and zucchini.
Cover with bread slices and layer with cream of chicken soup. Sprinkle with flour, reserving two tablespoons for filling.
Bake uncovered in preheated oven for 35 to 40 minutes, or until chicken is cooked through and internal juices run clear.
In a mixing bowl, mix reserved chicken stock with butter, flour, olive oil, parsley, salt and pepper. Pour mixture into baking dish.
Bake uncovered for 60 to 65 minutes, or until chicken is cooked through and chicken is no longer pink inside.