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    AUTUMN CHICKEN DINNER


    List of Ingredients


    • 4 MEDIUM SIZE EARS OF CORN
    • 2 MEDIUM ZUCCHINI
    • 4 LARGE PLUM TOMATOESS
    • 4 MEDIUM CHICKEN BREAST HALVES
    • 1/2 TEASPOON DRIED OREGANO LEAVES
    • SALT
    • 3 TABLESPOONS LEMON JUICE
    • 1 TABLESPOON OLIVE OIL
    • 2 TABLESPOONS CHOPPED FRESH BASIL OR 1 TEASPOON DRIED
    • 1/2 TEASPOON SUGAR
    • 1/4 TEASPOON CRUSHED RED PEPPER


    Instructions


    1. PREHEAT OVEN TO 400°.
    2. REMOVE HUSKS AND SILK FROM CORN WITH SERRATED KNIFE, CUT EACH EAR OF CORN CROSWISE INTO 3 PIECES.
    3. CUT ZUCCHINI INTO 3" CHUNKS.
    4. CUT EACH TOMATO LENGTHWISE IN HALF.
    5. PLACE CHICKEN BREASTS IN A LARGE ROASTING PAN ( 17 X 11 1/2"), SPRINKLE WITH OREGANO AND 1/2 TEASPOON SALT. ARRANGE CORN AND ZUCCHINI AROUND CHICKEN.
    6. BAKE CHICKEN AND VEGETABLES 30 MINUTES. ADD TOMATOES AND BAKE 15 MINUTES LONGER OR UNTIL JUICES RUN CLEAR WHEN CHICKEN IS PIERCED WITH A KNIFE OR FORK AND VEGETABLES ARE TENDER.
    7. MEANWHILE, IN A CUP WITH A FORK, MIX LEMON JUICE, OLIVE OIL, CHOPPED BASIL, SUGAR, CRUSHED RED PEPPER AND 1/2 TEASPOON SALT.
    8. ARRANGE CHICKEN AND VEGETABLES ON A LARGE PLATTER. BRUSH CHICKEN AND VEGETABLES WITH LEMON MIXTURE.
    9. 4 SERVINGS
 

 

 

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