Italian Chicken Parmigiana with Roasted Vegetables

Ingredients

• 3 boneless, skinless chicken breasts, pounded thin
• 2 eggs, beaten
• 1 cup breadcrumbs, panko or italian-style
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 zucchini, cut into 1-inch chunks
• 1 eggplant, cut into 1-inch chunks
• 1 bell pepper, cut into 1-inch chunks
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Spread the zucchini, eggplant, and bell pepper on a large baking sheet. Drizzle with 1 tbsp olive oil, garlic, oregano, salt, and pepper. Toss to coat. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   Meanwhile, place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness. Set up a breading station with the beaten eggs in one shallow bowl and the breadcrumbs mixed with Parmesan in another.