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Ingredients
US|METRIC
4 SERVINGS
- 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 Tbsp. 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)
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Directions
- Preheat oven to 425°. Lightly grease rimmed baking sheet.
- 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.
- Arrange vegetables on other side of pan and toss with remaining 1 tablespoon oil.
- Bake 40 minutes or until chicken is thoroughly cooked and vegetables are tender. Heat remaining Sauce and serve on the side.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium380mg16% |
| Potassium1100mg31% |
| Protein45g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A30% |
| Vitamin C110% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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