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| Prep Time | 40-50 minutes |
| Cook Time | 1-2 hours |
| Servings |
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Ingredients
- 3 pcs carrots large and sliced diagonally
- 1 pc squash summer, sliced 1 large zucchini sliced
- 1 pc Vidalia onion sliced
- 12 pcs cherry tomatoes cut in half
- 3 pcs garlic cloves crushed and chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 lb. chicken breasts skinless
- 1 bunch watercress stemmed and chopped
- 1/2 cup Panko crumbs
- 1/2 cup Parmesan cheese grated
- 2 tbsp butter melted (warm but not hot)
Instructions
ROASTED VEGETABLES:
- Preheat oven and baking dish to 425 degrees.
- 2) In the meantime toss carrots, squash, onion, garlic, 1 tbsp. olive oil and a pinch of salt and pepper until coated.
- Pour into baking dish and roast for about 45 minutes or until tender and golden brown.
PARMESAN CHICKEN:
- Pat chicken breasts dry with toweling.
- Toss chicken breasts in a bowl with 1 tbsp olive oil and pinch of salt and pepper.
- Spread chicken breasts in a single layer on baking sheet and put in the oven with vegetables 10 minutes after starting vegetables.
PARMESAN CHICKEN TOPPING:
- Mix Panko crumbs Parmesan cheese and melted butter.
- Put oven on high broil and spread a tsp of Panko/Parmesan topping on each chicken breast and broil just long enough to brown the topping.
- Mix roasted vegetables with chopped watercress right before serving.
- Salt and pepper to taste.
- Serve chicken on a bed of roasted vegetables and watercress. Enjoy!
