adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Parmesan Chicken Fingers and Roasted Veggies
Parmesan Chicken Fingers and Roasted Veggies
0 Likes
Prep Time:
15 minutes
Total Time:
40 minutes
Easy and fast recipe preparation.
Ingredients:
  • 3/4 lb baby red creamer potatoes, quartered
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon seasoned pepper
  • 2 cups fresh broccoli florets
  • 1 clove garlic, finely chopped
  • 1/3 cup Italian-style panko crispy bread crumbs
  • 2 tablespoons all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 1 package (14 oz) boneless skinless chicken breast tenders
  • Chopped fresh Italian (flat-leaf)parsley, if desired
Instructions:
  • Preheat the oven to 450°F. Cover half of an 18x13-inch half-sheet pan with foil. In a medium bowl, toss potatoes with 1 tablespoon of oil, 1/4 teaspoon salt, and seasoned pepper until coated. Spread potato mixture on the side of the sheet pan without foil.
  • Roast in the oven for 8 minutes until golden brown.
  • In a large bowl, toss broccoli and garlic with 1 tablespoon of oil and 1/4 teaspoon of salt until well coated. In a resealable plastic bag, combine bread crumbs, flour, Parmesan cheese, and the remaining 1/4 teaspoon of salt. In a small bowl, beat the egg.
  • Coat chicken tenders in beaten egg, then toss in a bag with bread crumbs until fully coated. Arrange chicken on one side of a foil-lined pan and drizzle with 1 tablespoon oil. Combine broccoli mixture with potatoes on pan. Enjoy!
  • Roast for 10 to 12 minutes uncovered until the chicken is fully cooked and the potatoes are tender. Finish by sprinkling with fresh parsley for a burst of flavor.

Similar Recipes