Oven Chicken & Vegetables Parmesan

When you don't want to cook, but you still want

 to eat, you need a few easy, no fuss, one-dish 

dinners. We all need a few of those. 

Just toss the ingredients together and

 pop it into the oven. Dinner in 45 minutes! 

 For the two of us, I used about 4-6 red potatoes, 

quartered, and 1-1/2 C baby carrots...no peeling 

needed. You could also use small new potatoes,
cut in half. Toss it with a little olive oil and

 salt & pepper. 

 Spread the vegetables along the edge and add 

2 boneless breasts to the center. Rub these with 

olive oil and season with salt and pepper. 

 Combine breadcrumbs, parmesan cheese, and 

garlic powder. Sprinkle that on top of the chicken. 

Top each breast with a sprig of rosemary 

and drizzle with a little olive oil.

 Bake @ 350º for 45 minutes until the crumbs

 are golden and the chicken is cooked through.

 If you are cooking for more, double the recipe and

use a 9x13 baking dish or a larger rimmed pan. 

Oven Chicken & Vegetables Parmesan

to serve 2

2 boneless chicken breasts

4-6 red potatoes, quartered

1-1/2 C baby carrots

olive oil ~ salt ~ pepper

1/4 C breadcrumbs

2 T parmesan cheese

1/4 t garlic powder

2 sprigs fresh rosemary

Toss potatoes and carrots in olive oil

and season with salt & pepper. Put onto

a large skillet or baking dish and push to the

sides of the pan. Add the chicken breasts to 

the center; rub with olive oil and sprinkle 

with salt & pepper. In a small bowl combine;  

breadcrumbs, parmesan and garlic powder.  

Sprinkle on top of the chicken. Top each 

breast with a rosemary sprig and drizzle

 with olive oil. Bake @ 350º for 45 minutes.

Enjoy!

recipe adapted from One Sutton Place.
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