Parmesan Chicken With Roasted Vegetables
This Parmesan Chicken with Roasted Vegetables is just the thing for a delicious family meal. Serve with couscous or rice and be sure to enjoy each other's company!
Course
Dinner
Cuisine
American
Servings
Prep Time
2-4
persons
40-50
minutes
Cook Time
1-2
hours
Servings
Prep Time
2-4
persons
40-50
minutes
Cook Time
1-2
hours
Ingredients
3
pcs
carrots
large and sliced diagonally
1
pc
squash
summer, sliced 1 large zucchini sliced
1
pc
Vidalia onion
sliced
12
pcs
cherry tomatoes
cut in half
3
pcs
garlic cloves
crushed and chopped
2
tbsp
olive oil
Salt and pepper
to taste
1
lb.
chicken breasts
skinless
1
bunch
watercress
stemmed and chopped
1/2
cup
Panko crumbs
1/2
cup
Parmesan cheese
grated
2
tbsp
butter
melted (warm but not hot)
Instructions
ROASTED VEGETABLES:
Preheat oven and baking dish to 425 degrees.
2) In the meantime toss carrots, squash, onion, garlic, 1 tbsp. olive oil and a pinch of salt and pepper until coated.
Pour into baking dish and roast for about 45 minutes or until tender and golden brown.
PARMESAN CHICKEN:
Pat chicken breasts dry with toweling.
Toss chicken breasts in a bowl with 1 tbsp olive oil and pinch of salt and pepper.
Spread chicken breasts in a single layer on baking sheet and put in the oven with vegetables 10 minutes after starting vegetables.
PARMESAN CHICKEN TOPPING:
Mix Panko crumbs Parmesan cheese and melted butter.
Put oven on high broil and spread a tsp of Panko/Parmesan topping on each chicken breast and broil just long enough to brown the topping.
Mix roasted vegetables with chopped watercress right before serving.
Salt and pepper to taste.
Serve chicken on a bed of roasted vegetables and watercress. Enjoy!