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.
- 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)
1. Preheat oven to 450 degrees, with racks in upper and lower thirds.
2. In a small bowl, mix together panko and Parmesan.
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.
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.
5. Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil and balsamic vinegar, season with salt and pepper.
6. Roast on lower rack until golden brown and tender when pierced with a knife, 20 to 30 minutes.
7. Serve vegetables with chicken.
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