4 small 6-8 ounce boneless, skinless chicken breasts1 teaspoon Kosher salt, divided1/4 cup extra-virgin olive oil1/4 cup balsamic vinegar2 teaspoons Spettacolare Bread Dip Blend1/2 teaspoon black pepper1 pint cherry tomatoes left whole1 medium zucchini or yellow summer squash2 cups fresh green beans (about 6 ounces)1/3 cup freshly grated parmesan cheese2-3 tablespoons chopped fresh parsleyINSTRUCTIONS: Lightly pound the chicken breasts to an even 1/2-inch thickness.
Sprinkle the chicken with 1/2 teaspoon Kosher salt and place in a large ziplock bag. Set aside.In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Spettacolare Bread Dip Blend, black pepper, and remaining 1/2 teaspoon salt.
Pour half of the mixture into the ziplock bag.
Seal the bag and massage so that the chicken is evenly coated.
Place the bag on a plate and put in the refrigerator to marinate for at least 30 minutes.Prepare the vegetables:
Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans.
As you cut, place the vegetables in a second ziplock bag.
Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.When you are ready to cook, preheat your oven to 425 degrees F.
Remove the chicken and vegetables from the refrigerator and let stand at room temperature while the oven heats.
Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper.
Arrange the the chicken in the center of baking sheet with vegetables around the edges - vegetables can overlap each other.Bake for 15-20 minutes, until the chicken reaches an internal temperature of 165 degrees F and vegetables are done.
Remove from oven and transfer the chicken to a serving platter.
Sprinkle with parmesan and parsley.
Recipe credit: Erin Clarke