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Authored by Shanzy
4-5
oven: 425ºF
Ingredients
- 4 chicken breasts
- salt and pepper
- 2 eggs
- 1/4 c milk
- 2 c panko
- 2 c parmesan cheese, shredded
- 1 tbsp Italian Seasoning
- 1 tsp garlic powder
- 1 lb baby potatoes, I used both red and gold potatoes, quartered
- 1 bunch asparagus, cut into 3rds
- salt and pepper
- 2 tbsp olive oil
Instructions
1
Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside
2
In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, italian seasoning, and garlic powder.
3
Salt and pepper the chicken and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
4
In two medium sized bowls add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan.
5
Bake for 15 minutes, then flip the chicken over and add the asparagus and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.