Preheat oven to 425 degrees. Cut Chicken breasts in half lengthwise. Place in a large zip-top plastic bag. Pound to an even thickness. Sprinkle both sides of chicken with Italian Seasoning and 1/4 teaspoon each salt and Pepper.
Heat 2 teaspoons oil in a large ovenproof skillet over medium high heat, swirling to coat. Add Chicken , and cook 2 minutes on each side or until browned.
Transfer skillet to oven and bake 10 to 12 minutes or until chicken is done and a thermometer read 165 degree.
Top Chicken with tomato slices and cheese. Bake 2 to 3 minutes longer or until cheese melts. Drizzle with Vinegar
While Chicken bakes, prepare zucchini, trim ends from zucchini. Lay a box grater on its side on a cutting board with the largest holes facing up. Push zucchini along the grater in long strokes to create long thin strands.
Heat remaining 2 teaspoons oil in large skillet over medium high heat. Add garlic and saute 30 seconds. Add zucchini and cook 3 minutes or until tender, stirring occasionally. Season with remaining 1/4 teaspoon each salt and pepper.
* recipe prepared by registered dietitians from St, Vincent's Health System.