Asian Pakistane Indian Recipes

Sunday, March 23, 2014

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.
Links: Between Naps On The Porch, Stone Gable, The Comforts of Home,
Savvy Southern Style, Designs By Gollum

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