Crispy Chicken with Roasted Veggies

recipe

• Step 1
  Preheat the oven to 400°F. Cut the chicken in half lengthwise, then pound it using a rolling pin or the back of a frying pan to make it thinner.
• Step 2
  Wash the zucchini & cut into half-moons.
• Step 3
  Wash the tomatoes & cut into small quarters.
• Step 4
  In a deep plate, place the flour with a pinch of salt & pepper. Coat the chicken on both sides.
• Step 5
  In a second deep plate, add the egg. Whisk it with a fork, then dip the chicken in it on both sides.
• Step 6
  Add the breadcrumbs to a third plate & coat the chicken on both sides.
• Step 7
  On a sheet try lined with parchment paper, add the breaded chicken.
• Step 8
  Add the zucchini & tomatoes to the pan. Drizzle everything with olive oil. Season with salt & pepper, then bake for 20-25 min at 400°F.
• Step 9
  Meanwhile, prepare the yogurt sauce. In a bowl, mix: the yogurt with salt, pepper, herbs de Provence, a drizzle of olive oil & a little grated garlic, if you have any.
• Step 10
  Once the chicken is fully cooked & the vegetables are nicely browned, remove them from the oven. Cut the chicken into slices & serve with the roasted vegetables & yogurt sauce. Add a few basil leaves, if you have any, enjoy!