Parmesan-crusted chicken and roasted vegetables

 

I used boneless, skinless chicken breasts, breaded with gluten-free breadcrumbs, Parmesan cheese, black pepper and creole seasoning.  I fried the breaded chicken in a little EVOO.  I cut parsnips, carrots and potatoes, tossed them with olive oil, seasoned them and roasted them on a stoneware pan at 450 degrees for 25 minutes. Yummy.