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Herb-Crusted Chicken with Balsamic Roasted Vegetables Recipe

Herb-Crusted Chicken with Balsamic Roasted Vegetables recipe


This is a yummy chicken dish with a crust made from herbs and cheese. It comes with tasty veggies that are cooked in the oven. You use chicken, cheese, herbs, and veggies to make it. It's good for dinner and not too hard to make.


1 lb chicken breasts, boneless skinless
2 cloves garlic, minced
1 small bunch fresh thyme
1 small bunch fresh rosemary
1 oz grated Asiago cheese
1/4 cup walnuts, chopped
2 medium zucchinis, sliced
2 medium yellow squashes, sliced
1 red bell pepper, cut into strips
2 tbsp balsamic vinegar
1/4 tsp black pepper
1/4 cup extra virgin olive oil
1/4 cup Italian breadcrumbs
1/2 tsp salt


Preheat oven to 425°F (220°C).
Slice chicken in half horizontally to form thin fillets. Season with salt and pepper. Place on a greased baking sheet.
Wash and dry thyme and rosemary. Remove leaves from stems; discard stems and finely chop the leaves.
In a bowl, mix together thyme, rosemary, Asiago cheese, breadcrumbs, and half of the olive oil. Press this mixture onto the chicken fillets.
Bake chicken in the preheated oven for 5 minutes.
In another bowl, toss zucchini, yellow squash, and red bell pepper with balsamic vinegar, the remaining olive oil, salt, and pepper.
Remove the baking sheet from the oven and spread the vegetables around the chicken.
Return the baking sheet to the oven and roast for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the herb-crusted chicken with the roasted vegetables on the side. Garnish with chopped walnuts.

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