• 3 - 4 chicken breasts boneless and skinned, medium-size, not large
• 1 bag of finely shredded 7-cheese blend Italian cheese
• paprika to sprinkle over the cheese
• Garnish: 1/2 cup Italian parsley minced

For the Marinade:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 Tbsp. lemon juice freshly squeezed if possible
• 1 Tbsp. Dijon mustard
• 4 garlic cloves minced
• 1 tsp. onion powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper

 For the Garlic-Rosemary Butter:

• 1 stick of butter softened
• 4 cloves garlic minced
• 1 - 2 Tbsp. fresh rosemary

Vegetables:

• 8- 10 red new potatoes cut into quarters (more if you prefer)
• 1 of each: red pepper green pepper, and yellow pepper, cut into 1/2" slices
• 1 large onion sliced
• 2 cups broccoli flowers and stems
• 4 large carrots sliced in 1/2" pieces
• optional: 2 cups green beans they take longer to cook than any other vegetable, believe it or not, so keep that in mind
• optional: 1 large tomato quartered
• optional: 2 cups whole mushroom caps
• optional: 1 zucchini sliced