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Italian Chicken Sheet Pan Supper
  • 4 whole Boneless, Skinless Chicken Breasts
  • 6 whole Roma Tomatoes
  • 1 lb. Green Beans
  • 1 c. Olive Oil
  • 1/3 c. Balsamic Vinegar
  • 5 cloves Garlic, Minced
  • 1 tsp. Dried Parsley Flakes
  • 1 tsp. Dried Basil Flakes
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Black Pepper
  • 2 tbsp. Finely Mince Fresh Parsley
To a bowl or pitcher, add the olive oil and balsamic, along with the garlic, parsley, basil, salt, and pepper. Whisk it until it’s emulsified. Place the chicken in a large zipper bag and pour in half the dressing. Seal the bag and set it aside. Halve the tomatoes lengthwise. Trim the ends off the green beans, and place the veggies in a large zipper bag. Pour in the rest of the dressing, then seal the bag and set them aside. Preheat the oven to 425 degrees. Arrange the chicken and veggies on a sheet pan, leaving the excess marinade behind. Roast in the oven for 25 minutes, shaking the pan once during that time. Variations: • With a few minutes left of cook time, lay slices of fresh mozzarella on each chicken breast. Return them to the oven until melted. • Sprinkle ½ cup shredded Parmesan all over the pan as soon as you remove it from the oven. Let it sit a few minutes before serving. • Serve with crumbled feta cheese all over the top (my favorite way to enjoy this!)
Provided by:
Ree Drummond, The Pioneer Woman

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