Chicken Parmesan with Summer Squash & Cheesy Garlic Breadsticks

Few things hit the spot quite like classic chicken parm. Tonight, we’re simplifying the dish for quicker cooking: rather than breading and frying the chicken first, we’re cooking it in a pan with the tomato sauce, then transferring it to a baking dish and topping it with panko and two kinds of cheese. To serve on the side, we’re also making our own breadsticks—hand-rolled, baked, and finished with zesty garlic oil—and simply sautéing summer squash. (Chefs, yours may be green or grey zucchini, or yellow squash.)

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