Parmesan Crusted Chicken with Broccoli and Mushrooms
2 portions
25mA parmesan crust doubles across chicken cutlets and roasted broccoli and Mushrooms. A balance that is hard to beat in terms of convenience.
What you will need
1 lb. boneless skinless Chicken Breast
Salt
Black Pepper
1 Tbsp Olive Oil
1/2 cup Bread Crumbs
1/4 cup shredded Parmesan
1/2 Tbsp dried Oregano
1 Lemon
8 oz. Crimini Mushrooms
1 head Broccoli
(Nutritional facts 76 calories, 1.61 g fat, 6.66 g carbohydrates, 9.62 g protein, 17 mg cholesterol, 925 mg sodium)How to cook
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Preheat oven to 425°F
Preheat oven to 425°F
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Cut the broccoli to large florets. I like to just nip off any tough tip at the end of the stem and then, by slicing from the stem towards the leaves, divide the brocolli crown into chunks.
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Remove the stems of the mushrooms. Slice them into quarters. Organizing the mushrooms into a grid with the gills facing up can make slicing them easier.
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Slice the chicken breasts in half to yield thin cutlets.
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Place the chicken cutlets in a large mixing bowl and season lightly with salt and black pepper.
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Add the olive oil.
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Add the breadcrumbs.
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Add the grated parmesan.
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Add the oregano. Mix well and try to get an even coat of the crust on the chicken cutlets. There should be plenty of the breading left over.
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Place the chicken cutlets on a parchment or silpat-lined sheet tray.
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Toss the brocolli into the mixing bowl with the remaining breadcrumbs.
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Add the quartered mushrooms.
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Mix it up well.
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Add the juice from the lemon. Mix well.
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Place the vegetables on the sheet tray beside the chicken cutlets. Top with the breading.
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Slide the sheet tray into the oven for 15 minutes.
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