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ROSEMARY GARLIC CHICKEN WITH VEGETABLES
Entrees
Contributed by: Scott Pickett
Ingredients:
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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