An easy recipe and a dish the whole family will love!
Course: Main Course
Keyword: easy weeknight meal
Ingredients
4chicken breastsboneless, skinless
2eggslightly beaten
1/2cuppanko crumbs
1/2cupgrated parmesan
1/3cupflour
salt and pepperto taste
olive oil
3cupsfingerling or baby red potatoeshalved
8radisheshalved
2pepperssliced
1large handfulgreen beansends trimmed
3parnipspeeled and sliced into 1 cm coins
2-3tbspolive oil
salt and pepperto taste
1.5cupsprepared tomato sauce
1cupshredded mozzarella
Instructions
Preheat oven to 375°. Line a large cookie sheet with foil (this makes clean up much easier!) and brush lightly with olive oil. Mix together panko and parmesan in a medium bowl. Place flour and eggs in separate medium sized bowls. Season chicken breasts well with salt and pepper. Coat chicken first in flour shaking off any excess, then dip chicken in egg, and then panko/parmesan mix to coat. Press down crumbs so they stick.
Place chicken breasts top side down on sheet pan. Add potatoes to sheet pan and drizzle chicken and potatoes with olive oil and season with salt and pepper. Place in oven and cook for 15 minutes.
Remove from sheet pan from oven and flip chicken breasts over. On a separate foil-lined sheet pan, add remaining vegetables, drizzle with olive oil and season to taste with salt and pepper. Return both sheet pans to oven and continue cooking for 15-20 minutes.
Remove trays from oven, set oven to broil. Spread tomato sauce evenly on each chicken breast and top each with a generous amount of parmesan. Return chicken to the oven and broil for 5 minutes until cheese is melted and chicken reaches an internal temperature of 165°. Enjoy!