posted by Sparkie 10-30-102 5:40 AM
Crispy Chili Chicken and Vegetable Roast
November issue of "Homemakers"
4 baking potatoes
2 zucchini
1 1/2 cups baby carrots
1 can kernel corn, drained
1 lb. boneless skinless chicken breast
3 tbsp olive oil
1 tbsp chili powder
2 tsp dried oregano or basil leaves
1/2 tsp salt
1/4 cup dry bread crumbs.
Preheat oven to 425 F. Cut potatoes lengthwise into thin wedges and place in a large bowl. Cut zucchini into 1/2" chunks and 1/2 them.
Combine oil with chili powder, oregano and salt, pour half over vegetables and toss to coat. Spread veggies into oblong baking pan.
Combine remaining oil mixture with bread crumbs. Add chicken and toss until coated with crumbs. Arrange over top of vegetables, leaving space between chicken pieces.
Roast in oven for about 25 minutes, or until chicken is no longer pink inside and vegetables are golden and tender.