2 16-20 ounce skin-on, bone-in split chicken breasts
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
`/4 teaspoon black pepper
2 tablespoons olive oil
1- 9 oz package of fresh butternut squash ravioli
1 medium zucchini
2 tablespoons melted butter
1/2 cup chicken stock or chicken broth
1 cup heavy whipping cream
4 ounces parmesan cheese, shredded or grated
Preheat your oven to 400°F. In a small bowl, combine the oil, Italian seasoning, salt, and pepper. Place the breasts in an oiled baking dish, Rub seasoning all over the chicken on both sides. Bake for 20 minutes.
In a 9-inch pie plate, alienate the ravioli and zucchini slices. Combine the sauce ingredients in a bowl and pour over the ravioli;i. Place the side in the oven with the chicken and bake both dishes for 20 minutes.