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Sheet-Pan Asiago Garlic Chicken Dinner
Recipes
Ingredients:
– 1 1/2 cups panko bread crumbs
– 1/2 cup shredded Real California Asiago cheese, plus more for garnish
– 1 cup all-purpose flour
– 2 large eggs, lightly beaten
– 4 boneless, skinless chicken breast
– 1 pound red baby potatoes, quartered
– 1 small head cauliflower, cut into 1-inch florets
– 1/2 cup Real California Milk unsalted butter, melted, divided
– 2 teaspoons chopped fresh thyme or rosemary
– Kosher salt and freshly ground black pepper, to taste
– 2 tablespoons chopped fresh parsley, for garnish
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Directions:
Prep time: 10 minutes
Cook time: 30 minutes
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
In a small shallow bowl, combine bread crumbs and cheese. In 2 separate shallow bowls, place flour and eggs. Dip each chicken breast into flour, then into eggs, and then into bread crumb mixture, evenly coating each chicken breast. Set aside.
Toss potatoes, cauliflower, 1/4 cup butter and thyme together on prepared baking sheet until coated. Season with salt and pepper, to taste.
Place chicken breasts in an even layer on baking sheet. Drizzle chicken breasts with remaining butter.
Bake, flipping vegetables and chicken halfway through, until vegetables are tender and chicken is golden-brown and reaches an internal temperature of 165°F, about 20 to 30 minutes. Garnish with parsley and additional cheese. Serve and enjoy.
Serves: 4 servings
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.