Transfer chicken to a cutting board and let rest for 15 minutes.After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
Stir well scraping up any browned bits from the bottom.