Dinner

breaded chicken breast with oven roasted vegetables is for Dinner.

breaded chicken breast with oven roasted vegetables takes several minutes to prepare.

breaded chicken breast with oven roasted vegetables takes several minutes to cook.

breaded chicken breast with oven roasted vegetables makes 3 servings.

The ingredients for breaded chicken breast with oven roasted vegetables are:

1 chicken breast (equivalent 12 oz)
6 Tbsp corn flake crumbs
4 Tbsp italian dressing
2 cups of baby carrots
3 small russet potatoes
2 cups of brocolli florets
3 Tbsp extra virgin olive oil, divided
1 tsp paprika
1 tsp pepper
1 tsp salt
2 tsp oregano

Here is how you make breaded chicken breast with oven roasted vegetables:

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: 3Recipe submitted by SparkPeople user TINAREE_2006.

The nutritional information for breaded chicken breast with oven roasted vegetables is:

• Servings Per Recipe: 3
• 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