Cheesy Italian Chicken

• Pat chicken dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. • Place chicken in one oven-ready tray (for 4 servings, divide between two trays). Brush tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides!).

• In remaining oven-ready tray, toss zucchini and tomatoes with a drizzle of olive oil, 1⁄2 tsp garlic powder (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, place zucchini in one of the remaining trays and tomatoes in the other; use a drizzle of olive oil, 1⁄2 tsp garlic powder, salt, and pepper for each tray.) • Place trays side by side on top rack (be sure your oven has preheated!); bake until chicken is cooked through and veggies are tender, 20-25 minutes. (For 4, bake chicken on top rack and veggies on middle rack, swapping rack positions halfway through.)

• When chicken and veggies are almost done, to bowl with softened butter, add remaining garlic powder, salt, and pepper. Stir to combine. • Halve and toast ciabatta. • Spread cut sides with garlic butter. Cut each half on a diagonal.

• Once veggies have finished roasting, add basil paste; stir to combine. (For 4 servings, combine roasted veggies with basil paste in one tray; alternatively, transfer veggies to a large bowl, then stir in basil paste.)