Breaded Chicken Cutlets with Chunky Vegetable Sauce

• 4 large plum tomatoes, quartered
• 1 large onion, cut into 1/2-inch-wide wedges
• 2 red or green bell peppers, sliced
• 1 8-ounce zucchini, trimmed, halved lengthwise, sliced crosswise
• 1 tablespoon olive oil
• Nonstick vegetable oil spray
• 1 cup dry breadcrumbs
• 4 large egg whites
• 4 skinless boneless chicken breast halves
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1 cup canned low-salt chicken broth, hot

1. Preheat oven to 400F.
2. Place vegetables on large rimmed baking sheet.
3. Sprinkle with salt and pepper.
4. Drizzle oil over; toss to coat.
5. Roast vegetables until tender and brown around edges, turning occasionally, about 45 minutes.
6. Remove from oven.
7. Increase oven temperature to 500F.
8. Meanwhile, spray large nonstick baking sheet with oil spray.
9. Place breadcrumbs on sheet of waxed paper.
10. Whisk egg whites in shallow bowl until foamy.
11. Using mallet, pound chicken breasts to 1/3-inch thickness.
12. Sprinkle chicken with salt and pepper.
13. Turn chicken in breadcrumbs; place on platter.
14. Stir Parmesan into remaining breadcrumbs on waxed paper.
15. Dip chicken into egg whites to coat.
16. Then dip chicken into Parmesan breadcrumbs to coat; shake off excess.
17. Transfer vegetables to bowl; mix in parsley and thyme.
18. Add broth to baking sheet; scrape up any browned bits.
19. Pour over vegetables.
20. Keep warm.
21. Bake chicken on prepared sheet 5 minutes.
22. Turn chicken over; bake just until cooked through, about 5 minutes longer.
23. Transfer chicken to plates.
24. Spoon vegetable sauce alongside.

tomatoes, onion, red, zucchini, olive oil, vegetable oil spray, breadcrumbs, egg whites, chicken breast halves, freshly grated parmesan cheese, fresh italian parsley, thyme, chicken broth

Taken from www.epicurious.com/recipes/food/views/breaded-chicken-cutlets-with-chunky-vegetable-sauce-4973 (may not work)