breaded chicken breast with oven roasted vegetables
- Number of Servings: 3
Ingredients
1 chicken breast (equivalent 12 oz)6 Tbsp corn flake crumbs4 Tbsp italian dressing 2 cups of baby carrots 3 small russet potatoes2 cups of brocolli florets3 Tbsp extra virgin olive oil, divided1 tsp paprika1 tsp pepper1 tsp salt 2 tsp oregano
in a ziploc baggie, marinate chicken breast in the dressing. refridgerate 20 minutes, fliping once.
Heat 1 Tbps olive oil over medium heat in a 3 1/2 Qt covered casserole.
Wash and dry your veggies. Quarter the potatoes (leaving skin on). Place in a large plastic bag.
In a glass measuring cup, wisk together the 2 Tbsp olive oil, paprika, salt, pepper and oregano. When well blended, dizzle over the veggies in the bag. Toss to coat.
Dredge marinated chicken breast in the corn flake crumbs. Place in the heated pan. Arrange the seasoned veggies around the breast. Cover and let brown, turn chicken and veggies brown side up, cover and continue to cook in a 350 degree oven for 20 minutes or until chicken is no longer pink in the center.
Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user TINAREE_2006.
Heat 1 Tbps olive oil over medium heat in a 3 1/2 Qt covered casserole.
Wash and dry your veggies. Quarter the potatoes (leaving skin on). Place in a large plastic bag.
In a glass measuring cup, wisk together the 2 Tbsp olive oil, paprika, salt, pepper and oregano. When well blended, dizzle over the veggies in the bag. Toss to coat.
Dredge marinated chicken breast in the corn flake crumbs. Place in the heated pan. Arrange the seasoned veggies around the breast. Cover and let brown, turn chicken and veggies brown side up, cover and continue to cook in a 350 degree oven for 20 minutes or until chicken is no longer pink in the center.
Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user TINAREE_2006.
Nutritional Info Amount Per Serving
- Calories: 509.3
- Total Fat: 21.6 g
- Cholesterol: 65.7 mg
- Sodium: 1,297.5 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 7.0 g
- Protein: 32.0 g
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