Instructions

• Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
• Season 4 boneless skinless chicken breasts with salt and pepper to taste on both sides; set the chicken aside.
• Pour 4 tablespoons unsalted melted butter into a shallow dish. In a second shallow dish combine ½ cup Italian bread crumbs, ½ cup grated parmesan cheese, and ½ teaspoon garlic powder; stir to mix.
• One at a time, dip each chicken breast into the melted butter, letting excess drip off, then coat both sides in the breadcrumb-parmesan mixture. Place the coated chicken breasts in the prepared baking dish, spacing them evenly.
• In a medium bowl add 1 medium sliced zucchini, 1 medium sliced yellow squash, and ½ pound quartered baby red potatoes. Drizzle with 2 tablespoons olive oil and toss to coat; season with salt and pepper to taste if desired.
• Arrange the tossed vegetables around the coated chicken in the baking dish in as close to a single layer as possible.
• Bake in the preheated oven for 30–40 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender when pierced with a fork.
• Remove the dish from the oven and let the chicken rest for a few minutes before serving.