Cheese Topped Lemon Chicken Breasts & Italian Roasted Vegetables

This was another easy recipe! I'd have to say that the vegetables were my favorite. I'll have to remember this one.

Cheese Topped Lemon Chicken Breasts

• 4 boneless skinless chicken breast halves
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbsp butter
• 1/4 cup lemon juice
• 2 tbsp soy sauce
• 3/4 cup shredded Colby cheese

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat, cover and cook for 4 to 5 minutes, or until meat juices run clear. Remove from the heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2 to 3 minutes or until cheese is melted.

Italian Roasted Veggies

• 2 medium yellow summer squash, sliced
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1/4 lb fresh green beans, trimmed
• 1/4 cup sun-dried tomato salad dressing
• 1/4 tsp salt
• 1/4 tsp dried basil
• 1/8 pepper

In a large bow, combine all ingredients. Transfer to an un-greased baking pan. Bake uncovered at 425 degrees for 15 to 20 minutes, or until tender, stirring once. Serve immediately.