Carbonara Crusted Chicken

Name: Carbonara Crusted Chicken
Ingredients: 4 boneless, skinless chicken breast halves 1 1/4 lbs.; 1 jar Bertolli Carbonara Sauce divided; 3/4 cup seasoned bread crumbs [or seasoned panko bread crumbs]; 2 tablespoons Bertolli Classico Olive Oil; 1 cup onion; 1 cup red pepper 1/4-in. thick slices; 1 cup zucchini 1/4-in. thick slices; 1 cup yellow squash 1/4-in. thick slices

8 ingredients

4 steps

Ingredients

4 boneless, skinless chicken breast halves 1 1/4 lbs.
1 jar Bertolli Carbonara Sauce divided
3/4 cup seasoned bread crumbs [or seasoned panko bread crumbs]
2 tablespoons Bertolli Classico Olive Oil
1 cup onion
1 cup red pepper 1/4-in. thick slices
1 cup zucchini 1/4-in. thick slices
1 cup yellow squash 1/4-in. thick slices

Directions

1

Preheat oven to 425°. Lightly grease rimmed baking sheet.
2

Coat chicken in 3/4 cup Sauce (discard any unused sauce). Dip chicken in bread crumbs until evenly coated. Arrange on 1 side of prepared pan. Drizzle with 1 tablespoon oil.
3

Arrange vegetables on other side of pan and toss with remaining 1 tablespoon oil.
4

Bake 40 minutes or until chicken is thoroughly cooked and vegetables are tender. Heat remaining Sauce and serve on the side.