Parmesan and Panko crusted chicken and veggies are quick and easy to prepare when time is of the essence. Baking parmesan and Panko crusted chicken helps to preserve all the particular nutrients. In addition, this is a great way to get the kids to eat their veggies, as kids love cheese, and most love the parmesan in this recipe. The family will beg for more of this parmesan crusted chicken recipe.
Ingredients
2lbs.Boneless skinless chicken breasts about ½ - 1 inch thick
1Tbsp.Oregano
1Tbsp.Dried parsley flakes
1tsp.Paprika
½tsp.Garlic powder
¼tsp.Seasoned salt
½tsp.Black pepper
½lb.Green beans trimmed
2C.Red or gold potatoes chopped
1Red bell pepper largely chopped
1C.Broccoli florets
1Tbsp.Minced garlic
3Tbsp.Olive oil
⅓C.All purpose flour
4Tbsp.Butter melted
1C.Panko bread crumbs
1C.Parmesan cheese
Instructions
Mix together the oregano, parsley flakes, garlic powder, seasoned salt and black pepper in a bowl.
Preheat the oven to 400 degrees.
Place the vegetables on a baking sheet and drizzle with the olive oil, garlic and ½ of the seasoning mixture. Mix to combine well.
Put the flour into one shallow plate or bowl, the butter in another and the panko, parmesan and the rest of the seasoning in a third.
Dredge the chicken in the flour, then dip into the butter and finally, coat the chicken in the panko mixture.
Lay the breaded chicken on the baking sheet with the vegetables.
Bake for 10 minutes, flip the chicken over, and bake another 10-15 minutes until the chicken is cooked through, and the vegetables are done to your liking.