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Sheet Pan Parmesan Chicken With Veggies

 

INGREDIENTS
For the chicken:
4 boneless, skinless chicken breasts, pounded to even thickness
1 large egg
⅓ cup freshly grated Parmesan cheese
½ cup Italian breadcrumbs
2 tablespoons lemon juice (or juice of ½ lemon)
2 cloves garlic, minced
½ teaspoon each, salt and pepper
1 tablespoon chopped fresh parsley, garnish
For the vegetables:
1 pound baby potatoes, quartered
1 pound green beans, cut into thirds
2 cloves garlic, minced
½ teaspoon each salt and pepper
4 tablespoons (½ stick) butter, melted
PREPARATION
Preheat oven to 400°F. Line a baking sheet with aluminum foil, lightly coat with cooking spray, and set aside.
In a wide, shallow dish, whisk egg, lemon juice, garlic, salt and pepper. In a separate wide, shallow dish, pour breadcrumbs and Parmesan cheese. Coat chicken in egg mixture then in cheese and breadcrumbs. Place on one side of baking sheet.
Melt butter, garlic, salt and pepper. Drizzle half of butter mixture over potatoes and toss them together, then place potatoes on baking sheet.
Pour remaining butter over green beans and place on baking sheet.
Place baking sheet in oven and bake for 15 minutes.
After 15 minutes, flip chicken over and return baking tray to oven.
Set oven to broil for an additional 10-15 minutes to crisp chicken and finish roasting vegetables. Serve immediately, topped with chopped fresh parsley as garnish.