Chicken Zucchini Parmigiana

1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

In a large, heavy skillet saute chicken breast and garlic in oil about 8 minutes or until lightly browned. Sprinkle with seasoning salt to taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with seasoning salt to taste and cook and stir 5 minutes or until zucchini is crisp-tender. Push to sides of skillet. Arrange chicken in middle of skillet. Top chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until cheese melts and sauce is hot.