Oregano and Bread Crumb Crusted Chicken

over Roasted Vegetable Pasta, with Champagne Vinaigrette

Serves 4


1 lb. boneless, skinless chicken breasts, cut into 4, 4 oz portions
3-4 C cooked pasta (or more if you desire)
1 C bottled marinated artichoke hearts
1 large yellow pepper
10 San Marzano tomatoes halves
¼ white sweet onion sliced
½ C plain breadcrumbs
1 t dried oregano
¼ C champagne vinegar
Squirt of yellow mustard
3 T light oil
¼ C fresh grated parmesan cheese
4 sprigs of fresh thyme
Salt and pepper to taste
1 T unsalted butter


  • Bring a large pot of water to boil with a dash of salt and cook the pasta to al dente, about 11 minutes.
  • On a large baking sheet toss the cut tomatoes, onion and pepper with a little oil and some salt. Spread out on pan and nestle thyme leaves around and on the vegetables. Roast on 425 for about 15 minutes. Remove and set aside.
  • In a small bowl combine the champagne vinegar, 2 T of the oil, a bit of salt and pepper and a squirt of yellow mustard. Whisk to incorporate and set aside.
  • In a small square glass baking dish, coat the bottom with about 1 T of light oil and spread around. Arrange chicken in dish and sprinkle evenly with the bread crumbs, the dried oregano and then generously salt and pepper the breasts. Roast at 375 for about 35 minutes or until internal temperature is 170 degrees F.
  • To plate, toss the al dente pasta with the vegetables, discarding the thyme. Then add the bottle of artichoke hearts with liquid, and the parmesan cheese. Toss well. Place a helping in a pasta bowl, nest a cooked portion of chicken on top, drizzle with the vinaigrette. Serve.

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