PAN ROASTED CHICKEN AND VEGETABLES

Here is another easy and yummy recipe I came across in my cookbooks. I made it this week and everyone enjoyed it. That is a good thing, it s hard to please everyone. I enjoyed it because it reminded me of summer flavors. I miss the grilled taste of meats and vegetables. We grill almost every meal when the weather here in Ohio is warmer. From Spring through Fall we use our grill. My husband has really become a good charcoal cook. He makes a mean BBQ chicken.

Sorry the pictures are not the greatest. I tried to get a decent picture to show all the yummy goodness. Make sure you cut your squash thick so that it does not get "mushy" while the potatoes are cooking.

RECIPE:

2 large potatoes, unpeeled

1 medium zucchini

1 medium squash

1 large red onion

1 large red bell pepper

4 T olive oil, divided

2 cloves garlic, pressed

1 tsp. rosemary, divided

1/2 tsp. plus 1/8 tsp salt

1/8 tsp ground black pepper

1/2 cup Italian bread crumbs

1 egg beaten slightly

4 boneless, skinless, chicken breast halves

Preheat oven to 425 degrees F. Cut potatoes, zucchini and squash in half lengthwise then cut crosswise. Cut potatoes into 1/4 inch slices and squashes in 1 inch slices. Cut bell pepper and onion into 1 inch chunks, Place vegetables into a Bar pan and toss with 2T olive oil. Press garlic over vegetables. Sprinkle with half the salt, pepper, and rosemary. Toss well and place around edges of pan. Combine bread crumbs, rosmary, salt, and pepper in a small bowl, set aside. Lightly beat an egg in a shallow dish. Dip chicken breast in egg and then into bread crumbs and arrange in the middle of the bar pan. Bake 25-30 minutes or until chicken is no longer pink in center. Makes 4 servings.