One Pan Crispy Parmesan Garlic Chicken with Vegetables

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1/2 lb Baby red potatoes
  • 1/2 tsp Garlic powder
  • 1 Yellow squash, medium
  • 1 Zucchini, medium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Italian bread crumbs

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Parmesan cheese, grated

Found on therecipecritic.com

Description

Ingredients

• 4 Boneless Skinless Chicken Breasts
• salt and pepper
• 4 Tablespoons butter
• ½ cup Italian Bread Crumbs
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• 2 Tablespoons olive oil
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• ½ pound baby red potatoes, cut into fourths

Directions

• Preheat oven to 350 degrees and lightly spray cooking spray in a 9x13 inch pan.
• In a shallow dish melt butter. In another shallow dish add bread crumbs, parmesan cheese, and garlic powder. Salt and pepper the chicken. Dip into the butter and then coat in the parmesan garlic crumbs. Lay in 9x13 pan.
• In a medium sized bowl add zucchini, yellow squash, and potatoes. Toss in the olive oil. Add some salt and pepper and remaining parmesan garlic bread coating. Lay on the sides of chicken in the pan.
• Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.