Pan-Roasted Chicken & Vegetables

By Letha_McWey

Ingredients

• 2 lg Unpeeled baking potatoes, cut 1/4" slices
• 1 each med. zucchini, yellow summer squash & red bell pepper, cut 1" pieces
• 1 med red onion, cut into wedges
• 4 Tblsp olive oil, divided
• 2 garlic clovesm, pressed
• 1 tsp crushed dried rosemary, divided
• 1/2 tsp plus 1/8 tsp salt, divided
• 1/8 tsp black pepper
• 1 egg
• 1/2 c seasoned dry bread crumbs
• 4 boneless, skinless chicken breast halves

Preparation

Step 1

Preheat oven to 425. Cut potato slices crosswise in half. Place vegetables into large bowl; toss w/2 Tblsp of oil, garlic, 1/2 tsp of rosemary, 1/2 tsp salt & black pepper; mix well. Arrange vegetables around sides of large bar pan, leaving center open.

Lightly beat egg in coating tray. Combine bread crumbs, remaining rosemary & salt in another coating tray, Add remaining oil to crumb mixture; mix well.
Dip chicken into egg & then into crumb mixture, coating completely. Place chicken in center of bar pan. Bake 20-25 min or until chicken is no longer pink in center.