1 yellow squash, cut in half and sliced 1/4 inch thick
1/2 orange bell peppers, cut into strips
1/8 red onion, thinly sliced
2 tsp basil chopped
1/4 tsp granulated garlic
2 large boneless skinless chicken breasts
kosher salt
freshly ground black pepper
1 egg, lightly beaten
3/4 cup breadcrumbs
1/4 cup Parmesan Cheese, shredded
ROASTED TOMATOES:
2 tomatoes, sliced
2 clusters yellow cherry tomatoes on the vine
1 tsp olive oil
1/4 tsp kosher salt
pinch pepper
1 TBSP basil, chopped
DIRECTIONS
Preheat oven to 425 degrees F. Toss the zucchini, squash, orange pepper, and red onion in the olive oil, basil, and granulated garlic. Spread out on a baking rack over over a baking sheet. Bake for 20 minutes.
Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Season with salt and pepper including inside the slits.
Mix the breadcrumbs with the Parmesan and set into a shallow bowl. Dip each chicken breast into the egg and then coat with breadcrumb mixture. Lay on a baking sheet, slit side up.
Stuff the slits in the chicken breast with some of each vegetable.
For the Tomatoes: arrange the tomatoes slices in a seperate baking dish and set the tomato clusters in the center. Drizzle with oil, salt, pepper, and basil.
Bake until chicken is cooked through and no longer pink, and the Parmesan and vegetables begin to brown. About 25 minutes.
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