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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Scott Pickett
  • 1 red bell pepper, julienned
  • 1 onion, cut into wedges
  • 1 zucchini, quartered
  • 1 yellow squash, quartered
  • 2 TBS canola oil, divided
  • 4 boneless, skinless chicken breast halves
  • Garlic powder. to taste
  • Pepper, to taste
  • 4 fresh rosemary sprigs
Preheat oven to 400 degrees.
Place the pepper, onion, zucchini and squash in a lightly greased baking dish; drizzle with 1 TBS oil and toss to coat.
In a large skillet, brown chicken in remaining oil, lightly coating the chicken with garlic powder and pepper while browning. Place chicken over vegetables. Top each chicken breast half with a fresh rosemary sprig.
Bake uncovered for 25 minutes and juices run clear. Goes well with buttered pasta.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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