Chicken Bake Roma

6 boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium zucchini cut into 1/4-inch chunks (about 4 cups)
2 cups halved mushrooms
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, finely chopped
2 tablespoons fresh basil or 2 teaspoons dried basil
1 bay leaf

Preheat the oven to 425 F. Rub both sides of the chicken with salt and pepper. Place chicken in a 13×19-inch roasting pan. Bake chicken for 10 minutes. Place pan on wire rack. Reduce oven temperature to 350 F.

Meanwhile, in a large bowl, combine zucchini, mushrooms, tomatoes, onion, garlic, basil, and bay leaf.

Spoon vegetable mixture evenly over chicken. Cover with foil; bake for 35 minutes. Uncover pan and bake until chicken is golden and no longer pink, about 40 minutes longer. Remove bay leaf. Serve immediately.

Serves 6