Sheet Pan Chicken Parm

• servings: 4 chickens
• active time: 25 minutes
• total time: 50 minutes

Ingredients

4 Boneless, skinless chicken breasts (~6 oz each)

Juice of 1 lemon

2-3 garlic cloves, minced

Bit of Olive oil

1 large egg

½ cup Panko Bread Crumbs (could be a little more)

1/3 cup grated Parmesan cheese (could be a little less)

½ tsp salt (or to taste)

1 tsp pepper (or to taste)

1 tsp garlic powder (or to taste)

1 tsp onion powder (or to taste)

1 tsp oregano (or to taste)

4 cups Fresh or frozen broccoli florets

1 cup marinara sauce (same sauce we use for pasta)

1 cup shredded mozzarella cheese

¼ cup minced fresh basil (optional)

Directions

Preheat oven to 400ºF

Marinate the chicken in the lemon, splash of olive oil, and garlic, for 30-90 minutes.

Cover sheet pan with tinfoil and a very light amount of olive oil (or olive oil spray)

Whisk egg in a shallow bowl. In a separate shallow bowl, stir together panko, parmesan and seasonings

Optional: pound chicken breasts (or cut breasts in half horizontally) to ½ -1 inch thick

Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere and place chicken breasts in center of baking pan. Add broccoli in a single layer around the sides of sheet pan

Bake for 18 min. Remove from oven and preheat broiler.

Spread marinara over chicken. Add mozzarella and a little sprinkle of parmesan. (can take off some broccoli for Micah – he doesn’t like them charred)

Broil 3-4 inches from heat until cheese is golden and bubbling. Sprinkle with basil