Sheet Pan Chicken with Peaches and Tomatoes

Ingredients

• 1 lb. small or cherry tomatoes
• 1 lb. peaches, cut into wedges
• 1 large red onion, cut into thin half-moons (2 1/2 cups)
• 4 T olive oil
• 2 cloves garlic, minced
• 3 T Dijon-style mustard
• 2 T red wine vinegar
• 2 T honey
• 8 8-oz skinless, boneless chicken breast halves

Directions

1. Preheat oven to 450 degrees.  Arrange tomatoes, peaches, and onion in a shallow baking pan.  Drizzle with 2 T oil, sprinkle with 1/2 tsp salt.  Toss to coat; spread in an even layer.
2. In a large bowl, combine remaining 2 T oil, the garlic, mustard, vinegar, honey, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper.  Whisk to combine.  Add chicken; tun to coat.
3. Arrange chicken breasts in another shallow baking pan.  Drizzle chicken with any remaining mustard mixture.  Place both pans in oven on separate racks.  Roast 20 to 25 minutes or until chicken is done (165 deg. F), stirring tomato mixture halfway and rotating pans top to bottom.  Transfer chicken to a cutting board.  Let rest 10 minutes.  Meanwhile, continue roasting tomato mixture until vegetables just begin to brown.
4. Cut chicken into thick slices, transfer to a platter and top with tomato mixture.  Serves 8.  

TIP:

If desired, brown the chicken after coating with mustard mixture.  In a 12" skillet, heat 1 T oil over medium heat.  Add half the chicken.  Cook 2 minutes on each side, or until browned.  Transfer to a shallow baking pan.  Repeat with remaining chicken, adding more oil to skillet if needed.  Roast as directed in Step. 3.  

Zucchini-Chorizo Sweet Corn Bake

Ingredients

• 2 large zucchini, sliced lengthwise into 1/8" thick ribbons
• 12 ounce ground chorizo
• 4 eggs
• 2 egg yolks
• 1 1/2 C whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 C fresh corn
• 1 1/2 C shredded sharp white cheddar cheese
• 1/2 C grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees.  Lightly butter a 2-quart baking dish.  Place zucchini in a colander.  Sprinkle with 1/2 tsp salt.  Let stand 20 minutes.  Blot dry with paper towels.
2. Meanwhile, heat a 10" skillet over medium.  Add chorizo.  Cook and stir 5 to 7 minutes until cooked.
3. In a large bowl, whisk together eggs, yolks, milk, garlic and onion powders, and 1/2 tsp black pepper.
4. Spread half the chorizo in an even layer in the prepared dish.  Top with half the zucchini, corn, and cheeses.  Pour half the egg mixture on top.  Repeat layers.  
5. Bake, uncovered, 40 minutes or until just set and top begins to turn golden brown.  Let stand 10 minutes before serving.