Sheet Pan Crispy Parmesan Garlic Chicken Food

SHEET PAN CRISPY PARMESAN GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside
• In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, italian seasoning, and garlic powder.
• Salt and pepper the chicken and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
• In two medium sized bowls add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan.
• Bake for 15 minutes, then flip the chicken over and add the asparagus and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.

CRISPY GARLIC-PARMESAN CHICKEN

Steps:

• 1. Heat oven to 400 degrees F. Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
• 2. In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
• 3. Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165 degrees F) and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil.

CRISPY PARMESAN GARLIC CHICKEN

Steps:

• Preheat oven to 400°.
• In medium bowl, mix the soup mix, mayonnaise and cheese; set aside.
• Arrange chicken on baking sheet.
• Evenly top with soup mixture.
• Sprinkle with bread crumbs.
• Bake for 20 minutes, until chicken is no longer pink.

CRISPY GARLIC-PARMESAN CHICKEN

Steps:

• Heat oven to 400°F Line cookie sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Sprinkle chicken with salt and pepper to taste.
• In shallow dish, mix butter, 3 tablespoons of the cooking sauce and the garlic powder. In another shallow dish, mix bread crumbs and cheese. Dip chicken into butter mixture, then dip into bread crumb mixture to coat. Place on cookie sheet.
• Bake 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F) and coating is golden brown. Meanwhile, heat remaining sauce until hot. Serve chicken with pasta and sauce. Sprinkle with additional cheese and basil.
• Garnishes, if desired: Additional shredded parmesan or asiago cheese and chopped fresh basil or parsley.