Italian chicken sheet pan supper

1 likes 1 comment Recipe by Michele Poole

Ingredients

4 whole boneless skinless Chicken breasts
6 whole Roma tomatoes
1 pound of green beans( I used Cauliflower and green pepper) (I had no beans!!!!)
1 cup olive oil
1/3 cup balsamic vinegar
5 cloves of garlic minced
1 tsp dried parsley flakes
1 tsp dried basil flakes
1 tsp salt
1/2 tsp pepper
2 tbsp finely mince fresh parsley ( I used Cilantro)

30 min · Easy

Directions

1. To a bowl or pitcher, add the olive oil, and balsamic, along with the garlic, parsley, basil salt and pepper. Whisk it until it’s emulsified

2. Place the chicken in a large zip lock bag and put in half the dressing. Seal the bag and set it aside

3. Halve the tomatoes lengthwise. Trim the ends off the green beans, and place the veggies in a large zip lock. Pour in the rest of the dressing, then seal the bag and set them aside.

4. Preheat the oven to 425 degrees. Arrange the chicken and veggies on a sheet pan, leaving the excess marinade behind. Roast in the oven for 25 min, shaking the pan once during that time

5. Variations:
With a few min left of cook time lay slices of fresh mozzarella on each chicken breast. Return the to the oven until melted

6. Sprinkle 1/2 cup shredded Parmesan all over the pan as soon as you remove it from the oven. Let it sit a few minutes before serving

7. Serve with crumbled Feta cheese all over the top ( this is what I did)!!!

main courses, soooooo good February 03, 2018 05:56

Author Ree Drummond, Pioneer Woman