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Simple, oregano-spiced chicken breasts are generously covered by a blanket of rich, nutty Asiago cheese. Two vegetable sides complement the chicken; corn, coated with butter that’s mixed with our signature smoky spice blend and zucchini simply roasted alongside the corn cobs in the oven.

Ethan Mick

with Roasted Zucchini & Smoky Corn

Asiago-Smothered Chicken

Boneless, Skinless Chicken Breasts

Zucchini

Of Corn

Garlic

Butter

Asiago Cheese

Whole Dried Oregano

Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

Ingredients

oven

Remove the **butter** from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450ºF. Wash and dry the fresh produce. Cut the **zucchini** crosswise into 1/2-inch-thick rounds. If necessary, peel the **garlic**, then finely chop. If necessary, remove and discard the husks and silks of the **corn**. Grate the **cheese** on the large side of a box grater.

Prepare the ingredients:

Line a sheet pan with aluminum foil. Place the **zucchini rounds** on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; turn to coat. Arrange in an even layer on one side of the sheet pan. Evenly top with the **chopped garlic**. Divide the **corn cobs** between two large pieces of aluminum foil. Drizzle each cob with olive oil and **1 tablespoon of water**; season with salt and pepper. Tightly wrap the foil around each cob to completely seal; place on the other side of the sheet pan. Roast 18 to 20 minutes, or until the zucchini is lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:

While the vegetables roast, pat the **chicken** dry with paper towels. Season on both sides with salt, pepper, and the **oregano**. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 4 minutes. Evenly top with the **grated cheese**. Loosely cover the pan with aluminum foil and continue to cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

Cook the chicken:

While the chicken cooks, in a bowl, combine the **softened butter **and **half the spice blend** (you will have extra). Using a fork, mash to thoroughly combine. Carefully unwrap the **cooked corn**. Coat each cob with the **smoky butter**. Serve the **cooked chicken** with the **roasted zucchini** and **buttered corn**. Enjoy!