Parmesan Chicken with Mushrooms and Brussels Sprouts

I made this for dinner the other night and it only took about 45 minutes from start to finish. The recipe is adapted from the last issue of Everyday Food.

Ingredients

001

  • 1/3 cup panko breadcrumbs*
  • 1/3 cup grated Parmesan
  • 1 pound chicken tenders
  • 2 Tablespoons olive oil
  • Hot sauce
  • salt and pepper
  • 2 packages mushrooms, trimmed and halved
  • 1 pound of brussels sprouts, trimmed and halved (quartered if large)
  • Balsamic Vinegar (not pictured)

Directions:

1. Preheat oven to 450 degrees, with racks in upper and lower thirds.

2. In a small bowl, mix together panko and Parmesan.

008

3. In a 9×13 baking dish, toss chicken with 1 teaspoon oil and hot sauce. Season with salt and chicken. Arrange chicken in a single layer and sprinkle with panko mixture.

009

010

4. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.

012

5. Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil and balsamic vinegar, season with salt and pepper.

004

006

6. Roast on lower rack until golden brown and tender when pierced with a knife, 20 to 30 minutes.

011

7. Serve vegetables with chicken.

013

A quick and healthy dinner!

* Panko is the Japanese word for “bread crumbs.” Panko are the Japanese version of bread crumbs, and they tend to be lighter, crispier, and crunchier than Western bread crumbs

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One Response to Parmesan Chicken with Mushrooms and Brussels Sprouts

  1. vincent says:

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