-
1
Combine 6 to 8 tablespoons of olive oil, all of the Balsamic vinegar,dash salt, a grind or dash of pepper, and the Dijon mustard and stir until combined with a fork until completely integrated.
-
2
Marinate the chicken in the vinegarette for 15 minutes to 1/2 an hour or while you slice the vegetables.
-
3
If you are sticking to a vegetarian dish, leave out the chicken and reserve the vinegarette to drizzle over the vegetables during the assembly of the dish.
-
4
Line a 9 inch pie plate or 8X8 inch baking dish with foil and coat the bottom with a tablespoon of olive oil.
-
5
Layer half of the vegetables in the bottom of the pie plate/ baking dish and sprinkle one clove of the chopped garlic over the vegetables.
-
6
Season with salt, 1/2 the red pepper flakes, and black pepper to taste.
-
7
Crush and combine 1/2 teaspoon of the Italian seasoning and two tablespoons of olive oil.
-
8
Drizzle half of the seasoned oil over the vegetables.
-
9
Combine the remaining Italian seasoning and bread crumbs until well combined.
-
10
Sprinkle a 1/4 cup over the layer of vegetables in the baking dish.
-
11
Place the marinated chicken on the layer of vegetables.
-
12
Layer the remaining vegetables, seasonings , seasoned oil, and bread crumbs.
-
13
Bake at 425F for 45 minutes or until a thermometer inserted into the center reads 160F.
-
14
Serve over hot cooked pasta, or in bowls with crusty bread to soak up the juice.
-
15
Consider doubling vinegarette to drizzle over salad greens as part of the meal.
