SHEET PAN PARMESAN CRUSTED CHICKEN AND BROCCOLI

The temperatures are finally attending to in which I locate it suited to apply the oven again. It’s looking like the ninety degree days are over for the yr, however alternatively this is Colorado and also you in no way recognise what the weather goes to do.

There’s nonetheless a few weeks of summer left, however I understand I’ll be transitioning greater to cooking inside the oven and slow cooker and much less on the grill. As usually although, I’m all about smooth, straight forward cooking that tastes superb and that’s precisely what this Sheet Pan Parmesan Crusted bird and Broccoli is.

i've some sheet pan dinners on the weblog and will without a doubt be adding a few more in the destiny. They’re smooth to make, prepare dinner in a reasonably quick amount of time and the quality element is, in case you line your sheet pan with foil you've got almost no dishes to scrub! For presentation sake, I didn’t line mine with foil, however every other time you higher agree with i might be.

one of the maximum critical matters to consider while making sheet pan dinners is to discover proteins and veggies that cook dinner for about the equal quantity of time. I knew that full sized chicken breasts might take a good deal longer to cook dinner than broccoli, so I went with bird tenders rather.

INGREDIENTS:

• 2 cups broccoli florets
• 2 tablespoons olive oil
• 1 pound chicken tenders, seasoned with kosher salt and fresh ground black pepper
• 1 egg
• 1/2 cup panko or gluten free panko breadcrumbs
• 1/2 cup + 1 tablespoon shredded Parmesan cheese
• 1 teaspoon dried basil, crushed between the palms of your hands
• 1/2 teaspoon dried oregano, crushed between the palms of your hands
• 1/2 teaspoon dried parsley, crushed between the palms of your hands
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• Fresh black pepper to taste

INSTRUCTIONS:

1. Preheat oven to 425° F. and line a rimmed sheet pan with foil. upload the broccoli to the sheet pan, drizzle with the olive oil, sprinkle with salt and pepper and toss to coat.
2. In a resealable freezer bag upload the panko, half of cup Parmesan cheese and spices. Seal the bag and shake to mix.
3. In a shallow dish whisk together the egg with a tablespoon of water or milk. upload the pro chicken tenders to the dish and coat them in the egg mixture. get rid of the chook from the dish and into the freezer bag. Shake to coat them inside the panko combination.
4. place the fowl tenders onto the sheet pan and location it into the oven. Bake for 10 minutes then flip the bird and broccoli over. Bake for another eight-10 minutes or till the bird is cooked through. do away with from the oven and sprinkle the broccoli with the last tablespoon of Parmesan cheese. serve as is, with a facet of marinara sauce or over pasta.

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