ITALIAN CHICKEN SHEET PAN SUPPER
(Pioneer Woman recipe, 4 servings)

4 whole boneless, skinless chicken breasts (Note: I used chicken cutlets instead)
6 whole Roma tomatoes
1 lb. green beans

1 cup olive oil
1/3 cup balsamic vinegar
5 cloves garlic, minced
1 tsp dried parsley flakes
1 tsp dried basil flakes
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp finely minced fresh parsley


1. To a bowl or pitcher, add the olive oil and balsamic vinegar, along with the garlic, parsley flakes, basil flakes, salt, and pepper. Whisk until emulsified.

2. Place the chicken into a large zipper bag and pour in half the dressing. Seal the bag and set it aside.

3. Halve the tomatoes lengthwise, trim the ends off the green beans, and place the veggies in a large zipper bag. Pour in the rest of the dressing, seal the bag, and set it aside.

4.Preheat the oven to 425°F. Arrange the chicken and veggies on a sheet pan, leaving the excess marinade behind. Roast in the oven for 25 minutes, shaking the pan once during that time.


Variations: add one of the following...

-- With a few minutes left of cook time, lay slices of fresh mozzarella on each chicken breast. Return them to the oven until melted.

-- Sprinkle 1/2 cup of shredded parmesan all over the pan as soon as you remove it from the oven. Let it sit a few minutes before serving.

-- Sprinkle crumbled feta cheese over the top.



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