Baked Chicken Breasts with Vegetables

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Baked Chicken Breasts are a great way to…

…..put together a quick and easy supper on a busy weeknight.

Add the veggies and you could have your entire dinner all in one pan and leaving you free to tend to other matters while it’s in the oven.

This is what we used  along with the chicken tonight but you can make it with all kinds of variations of the meat and the veggies.

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Turn on the oven and set it at 400°F/204°C.

Slice up the veggies while the oven heats up.

Lay the chicken breasts out on a baking sheet and salt and pepper both sides.

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Lay the tomato slices out on the chicken.

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Then the onions. and the garlic.

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Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.

 

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About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan.

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Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.

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We knocked off a chilled bottle of Italian Soave with our Baked Chicken Breasts with Vegetables and it paired up real well.

 

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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Ingredients
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Rating: 0
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Instructions
  1. Turn on the oven and set it at 400°F/204°C. Slice up the veggies while the oven heats up. Lay the chicken breasts out on a baking sheet and salt and pepper both sides.
  2. Lay the tomato slices out on the chicken. Then the onions. and the garlic. Sprinkle with salt and pepper then top it off with the lemon slices, grated parmesan and the rosemary. You could use dried rosemary if you would rather.
  3. About ten minutes in the oven. When the juices run clear from the chicken or it reads 165°F on an instant read meat thermometer switch the oven to broiler and push the veggies off to the side of the pan. Give it about 3-4 minutes under the broiler and serve up your Baked Chicken Breasts with Vegetables. This combo of the vegetables turned out to be a real tasty compliment to the chicken breasts.
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Caprese salad

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If you don’t already know about and like Caprese Salad your missing something nice and it will always go over real good  with your guests.

 Wikipedia says

Caprese salad (Italian: Insalata Caprese, meaning “Salad of Capri“)[1] is a simple Italian salad, made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt and  olive oil. It was made to resemble the colors of the Italian flag: red, white, and green. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish) unlike most salads.”

Here in the states I’ve never seen it without balsamic vinegar drizzled on it after the olive oil. Some prefer  reduced balsamic vinegar. That’s real good too. You just simmer it in a sauce pan for about for about 10 or 15 minutes ’til it’s thickened up a little. Let it cool and drizzle it on the salad instead of the fresh out of the bottle stuff.

Just lay out the mozzarella, tomatoes and basil leaves in layers. Gammy always has basil growing in a pot out on the deck or inside on a windowsill in the colder months. If there isn’t any fresh basil leaves available just use the dry stuff and sprinkle it on after everything else. Sometimes I stray from the straight and narrow (would you believe it?) and instead of basil I smear some pesto all over it. A good recipe for pesto is at the end of this post.

The quality and the degree of ripeness of the tomatoes is real important. We use Roma tomatoes that aren’t too firm and not beginning to get too soft. No green around the stem spot and no hickeys on the skin. Some cooks slice the stem end off, cut the tomatoes in half lengthwise and core out the insides for their version.

There are lots of different ways to go with this simple but real good and basic salad. Sometimes we put slices of avocado in with the cheese, tomatoes, and basil. Boy, that’s good. You’re the chef so let your adventurous side out and tweak it the way you want!