ITALIAN CHICKEN

Ingredients

• 4 boneless skinless rooster breasts pounded to half of inch thick
• 1 cup favourite Italian dressing
• 2 medium zucchini sliced in half of rounds
• 1 lb infant potatoes sliced in half
• 8 small tomatoes halved
• 2 tablespoons olive oil
• 1 teaspoon Italian Seasoning
• kosher salt and freshly floor black pepper
• freshly grated Parmesan Cheese
• chopped sparkling herbs like parsley, thyme, rosemary, and basil

Instructions

Place the fowl on a reducing board and cowl it with plastic wrap. Pound it to about half of inch thick the use of a meat mallet.
Place the rooster in a bowl and pour the Italian dressing over it. Cover the bowl with plastic wrap and let it marinate for 30-60 minutes. If marinating longer location the bowl in the refrigerator.
Toss the zucchini and potatoes with olive oil and Italian seasoning.
Preheat the oven to four hundred degrees. Cover a massive baking sheet with parchment paper. Using tongs, do away with the poultry breasts from the marinade, letting them drip for a minute lower back into the bowl. Place the fowl on the baking sheet. Discard the marinade.
Arrange the greens round the hen breasts on the baking sheet. Sprinkle the rooster and veggies with salt or pro salt and freshly floor black pepper.
Bake for 20 minutes or till the rooster reaches an inside temperature of a hundred sixty five tiers and the greens are tender.

Notes

Use boneless, skinless fowl breasts and your preferred selfmade or bottled Italian dressing.
Cover the bowl whilst marinating and refrigerate if marinating longer than an hour. Discard used marinade.
Use child potatoes or reduce ordinary potatoes into 1-inch chunks.
I had some Campari tomatoes that I wanted to use up, however you can use grape or cherry tomatoes. However, do now not reduce them in half.
Other veggies that work nicely are inexperienced beans, bell peppers, broccoli, cauliflower, and yellow squash.
Chicken is cooked thru when it reaches an inside temperature of one hundred sixty five degrees. Use an instant-read thermometer inserted in the thickest phase of the poultry breast.

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