Pan-Roasted Chicken & Vegetables - Recipes | Pampered Chef Canada Site

Ingredients

• 2 large unpeeled baking potatoes, cut into 1/4-in. (6-mm) slices
• 1 each medium zucchini, yellow summer squash and red bell pepper, cut into 1-in. (2.5-cm) pieces
• 1 medium red onion, cut into wedges
• 4 tbsp (60 mL) olive oil, divided
• 2 garlic cloves, pressed
• 1 tsp (5 mL) crushed dried rosemary, divided
• 1/2 tsp (2 mL) plus 1/8 tsp (.5 mL) salt, divided
• 1/8 tsp (.5 mL) ground black pepper
• 1 egg
• 1/2 cup (125 mL) seasoned dry bread crumbs
• 4 boneless, skinless chicken breast halves (about 1 1/2 lbs/540 g)