Followed recipe but used one head of brocolli instead of two which was perfect. Granted, it was a fairly big one and yielded about 2.5 cups. Marinade time was 30 mins.
GE electric oven at 400 and an altitude of around 5500. Cutlets were 1/2" average that I cut from fresh breast. Ran the vegetables 10 mins, pulled it out, put in the chicken and tomatoes, and did 15 mins. This was the PERFECT time combo. Chicken was cooked but moist. Tomatoes became sweet and were mushy (not in a bad way) on the inside but the skins stayed pretty well intact. Everyone's different but it worked great for us. Huuuuge fan of all vinegars, especially balsamic, so this was especially great.
Be aware of the high sodium content in the Italian dressing... I wasn't thrilled about that part, but I had been pretty low for the day so I had wiggle room.
Timing was perfect for easily being able to clean as you go so by the end there wasn't another big chore to do. It all comes together quickly too which makes it great for those times you need to put something together fast.
