In a shallow bowl, combine Dijon mustard and honey. In another shallow bowl, combine the breadcrumbs, paprika, and garlic powder.

Brush chicken with honey mustard mixture and coat with breadcrumb mixture.

In a large skillet set to medium heat, melt butter. Add in 1/2 tablespoon oil and cook chicken in butter/oil mixture 5-6 minutes on each side. For thicker pieces of chicken that are not fully cooked, cover the pan and cook 3-4 more minutes, or until fully cooked.

Meanwhile, in a medium bowl, toss zucchini with remaining 1/2 tablespoon oil and garlic.

When fully cooked, sprinkle chicken with salt and transfer to a plate.

Spray skillet with cooking spray. Sauté zucchini in skillet until crisp-tender and slightly browned, about 7-8 minutes, flipping zucchini half-way through cooking time.

Sprinkle zucchini with mozzarella cheese, Parmesan cheese, salt (to taste), and optional basil.

Serve one cooked chicken breast with 1/4 of the zucchini.