Sheet-Pan Chicken Parmesan with Roasted Lemon-Garlic Broccoli
Prep: 25 minutes
Roast: 15 minutes • Serves: 4
1/3cup panko breadcrumbs
1/4cup grated Parmesan cheese
2teaspoons garlic powder
1/4teaspoon black pepper
2Miller® Amish Boneless, Skinless Chicken Breasts, sliced horizontally in half
2tablespoons olive oil
4cups broccoli florets
1/2cup The Silver Palate® Low Sodium Marinara Pasta Sauce
1/2cup Kraft Shredded Low-Moisture Part- Skim Mozzarella Cheese
1-1/2tablespoon fresh lemon juice
1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. In shallow dish, stir breadcrumbs, Parmesan cheese, oregano, 1 teaspoon garlic powder and pepper.
2. Brush chicken with 1 tablespoon oil, then dredge in breadcrumb mixture to coat both sides; place on prepared pan. Discard any remaining breadcrumb mixture.
3. In large bowl, toss broccoli, salt, and remaining 1 teaspoon garlic powder and 1 tablespoon oil; arrange in single layer around chicken.
4. Roast chicken and broccoli 10 minutes or until internal temperature of chicken reaches 165°. Spoon marinara sauce over chicken and sprinkle with mozzarella cheese; roast 5 minutes or until cheese melts. Drizzle broccoli with lemon juice. Makes about 2-1/2 cups broccoli.
Approximate nutritional values per serving:
330 Calories, 12g Fat (3g Saturated), 75mg Cholesterol, 530mg Sodium,
17g Carbohydrates, 4g Sugars, 3g Fiber, 38g Protein
> Serve chicken and broccoli with cooked whole grain pasta, brown rice or quinoa.