| | Directions | | Preheat oven to 425° F. Cut potatoes, zucchini and summer squash in half lengthwise using garnisher; cut potatoes crosswise into 1/4 inch slices. Cut zucchini and summer squash crosswise into 1 inch pieces. Cut bell pepper into 1 inch pieces and onion into thin wedges using 5" utility knife. Place vegetables in stoneware bar pan; toss with 2 T. of the olive oil. Press garlic over vegetables using garlic press. Sprinkle with 1/2 tsp. of the rosemary, 1/2 tsp of the salt and black pepper; toss to mix well. Spread vegetables around sides of pan leaving center open. Combine bread crumbs and remaining 1/2 tsp rosemary and 1/8 tsp salt in shallow bowl. Add remaining 2 T. olive oil; mix well. Dip chicken in egg; coat lightly with crumb mixture. Place chicken in center of pan. Bake 22 - 25 minutes or until chicken is no longer pick in center. |
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| Ingredients | | - |  | 2 baking potatoes (1 lb unpeeled (large) |
| - | | 1 zucchini (medium) |
| - | | 1 Yellow summer squash (medium) |
| - | | 1 red bell pepper (large) |
| - | | 1 red onion (medium) |
| - | | 4 tablespoons olive oil, divided |
| - | | 2 cloves garlic, pressed |
| - | | 1 teaspoon dried rosemary, crushed divided |
| - | | 1/2 teaspoon plus 1/8 teaspoon salt |
| - | | 1/8 teaspoon ground black pepper |
| - | | 1/2 cup seasoned dry bread crumbs |
| - | | 1 egg, lightly beaten |
| - | | 4 boneless, skinless chicken breast halves (1 1/4 lbs) |
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