Pan-Roasted Chicken and Vegetables

By mirelsonp

Ingredients

• 2 large unpeeled baking potatoes cut into 1/4-inch slices
• 1 each medium zucchini, yellow summer squash and red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 4 Tbsp olive oil, divided
• 2 garlic cloves, pressed
• 1 tsp crushed dried rosemary, divided
• 1/2 tsp salt, divided
• 1/8 tsp ground black pepper
• 1 egg
• 1/2 cup seasoned dry bread crumbs
• 4 boneless, skinless chicken breast halves (about 1 1/4 lb)

Preparation

Step 1

1. Preheat oven to 425 degrees. Cut potato slices crosswise in half. Place vegetables into large bowl; toss with 2 tablespoons of the oil, garlic, 1/2 teaspoon of the rosemary, 1/2 teaspoon of the salt and black pepper; mix well. Arrange vegetables around sides of large baking sheet, leaving center open.

2. Lightly beat egg in a shallow tray. Combine bread crumbs, remaining rosemary and salt in another shallow tray. Add remaining oil to crumb mixture; mix well. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of baking sheet. Bake 22-25 minutes or until chicken is no longer pink in center.