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Tuesday, May 19, 2015

One Sheet Pan Roasted Garlic-Parmesan Chicken Tenders and Green Beans

This dish was heavenly, I absolutely LOVED the flavors.  I did alter it quite a bit from the original recipe I had found but that is just because of our preferences.  Hubby declared that this has made it onto his top five favorite meals.  Too make the meal complete I made Artisan bread and rice pilaf and we were all stuffed by the end of dinner!

1 1/4 lbs boneless skinless chicken breasts, sliced into 1 1/4-inch thick strips
1/2 cup Italian bread crumbs
1/4 cup + 2 Tbsp slightly packed, finely grated parmesan cheese
Salt and freshly ground black pepper
5 Tbsp olive oil, divided
1 Tbsp house seasoning
1 lb fresh green beans, tops trimmed
 
Preheat oven to 400 degrees.
Line a large rimmed baking sheet with parchment paper.
In a shallow dish whisk together bread crumbs, parmesan, house seasoning, and season with salt and pepper to taste.
Add 4 Tbsp olive oil to a separate shallow dish.
Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere.
Transfer to one side of the baking sheet.
Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet.
Spread remaining bread crumbs over tops of chicken and gently press.
On opposite side of baking dish, toss green beans with 1 Tbsp olive oil.
Spread beans to edges of baking dish, sprinkle with salt and pepper to taste.
Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender.
Serve warm, garnish chicken with fresh parsley if desired.
 
Raegan Mirick's photo.
 
I adapted this recipe from:

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