Sheet Pan Parmesan Chicken

Name: Sheet Pan Parmesan Chicken with Roasted Green Beans & Garlic Bread
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 tbsp Parmesan Cheese; 1/4 cup Breadcrumbs; 1 tbsp Fry Seasoning; 10 oz Chicken Cutlets; 6 oz Green Beans; 1 unit Demi-Baguette; 2 tbsp Garlic; 2 tsp Olive Oil; Salt; Black Pepper; 1 1/2 tbsp Sour Cream; 1 tsp Cooking Oil

with Roasted Green Beans & Garlic Bread

By Recipe0 System

Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you one of our quickest, easiest meals yet. All you have to do is assemble this meal in a sheet pan, pop it in the oven, and dig in! No need to worry about prep or dirtying multiple dishes. This week, we’re featuring crunchy, Parmesan-and-panko-coated chicken, crisp green beans, and garlic butter baguettes—all ready in under 30 minutes. Now that’s a weeknight win.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3 tbsp Parmesan Cheese
1/4 cup Breadcrumbs
1 tbsp Fry Seasoning
10 oz Chicken Cutlets
6 oz Green Beans
1 unit Demi-Baguette
2 tbsp Garlic
2 tsp Olive Oil
Salt
Black Pepper
1 1/2 tbsp Sour Cream
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to middle position (middle and top for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim green beans if necessary.

In a small bowl, combine panko, Parmesan, Fry Seasoning, a large drizzle of olive oil, and a pinch of salt and pepper.
2

Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet).

Evenly brush tops of chicken cutlets with sour cream. Mound coated sides with panko mixture, pressing to adhere. Roast on middle rack for 5 minutes (you’ll add the green beans then).
3

Toss green beans on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet.)

Roast on middle rack until chicken is crispy and cooked through and green beans are tender and lightly browned at the edges, 12-15 minutes. (For 4, roast chicken on middle rack and green beans on top rack.) TIP: Green beans may finish before chicken—if so, remove from oven and continue roasting chicken.
4

Meanwhile, halve baguette lengthwise. When chicken has 5 minutes left, toast baguette in oven or toaster oven until lightly golden.

Spread cut sides of baguette with garlic herb butter.

Divide chicken, green beans, and garlic bread between plates. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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