Parmesan-Rosemary Chicken Breasts with Root Vegetables

Name: Parmesan-Rosemary Chicken Breasts with Root Vegetables
Yield: makes 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 3/4 cup plain dried bread crumbs, purchased or homemade (see Note); 1/3 cup freshly grated Parmesan; 2 teaspoons dried rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 tablespoons (1/2 stick) butter, melted; 2 turnips, peeled and cut into 1/2-inch cubes; 2 red potatoes, scrubbed and cut into 1-inch cubes; 2 medium carrots, peeled and cut into 1/2-inch diagonal slices; 2 red onions, peeled and each cut lengthwise into 4 wedges; 1 tablespoon melted butter or vegetable or olive oil; 1/2 teaspoon kosher salt

December 9, 2011

Roast a selection of seasonal vegetables right along with the chicken breasts to make a delicious meal. Turnips, carrots, onions, and potatoes are perfect for a winter evening.

Cooks' Note

To make bread crumbs, put dry white bread in a food processor fitted with the steel blade or a blender and pulverize it.

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