Pan-Roasted Chicken & Vegetables

2 large baking potatoes (1 pound), unpeeled
1 medium zucchini
1 medium yellow summer squash
1 large red bell pepper
1 medium red onion
4 tablespoons olive oil, divided
2 garlic cloves, pressed
1 teaspoon dried rosemary
crushed, divided
1/2 teaspoon plus l/8 teaspoon salt,
1/8 teaspoon ground black pepper
1/2 cup seasoned dry bread crumbs
1 egg, lightly beaten
4 boneless, skinless chicken breast halves (about 1¼ pounds)

Preheat oven to 4250F. Cut potatoes, zucchini and summer squash in half lengthwise; cut potatoes crosswise into 1/4-inch slices. Cut zucchini and summer squash crosswise into 1-inch pieces. Cut bell pepper into 1-inch pieces and onion into thin wedges, Place vegetables in Bar Pan; toss with 2 tablespoons of the olive oil. Spread garlic over vegetables. Sprinkle with 1/2 teaspoon of the rosemary, 1/2 teaspoon of the salt and black pepper; toss to mix well. Spread vegetables around sides of pan leaving center open. Combine bread crumbs and remaining 1/8 teaspoon rosemary and 1/2 teaspoon salt in shallow bowl. Add remaining 2 tablespoons olive oil; mix well. Dip chicken in egg; coat lightly with crumb mixture. Place chicken in center of pan. Bake 22-25 minutes or until chicken is no longer pink in center.

Yield: 4-6 servings

(I made more veggies and put the chicken on top of them)


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