Crispy Sheet Pan Chicken Milanese

 
Today a beautifully delicious dish, Crispy Sheet Pan Chicken Milanese, perfectly sized for just two people!
 
I love chicken recipes like this.  Recipes that are simple to make, with no fuss or muss, but that give excellent delicious results.   With this one you get lovely tender, crisp golden  crumb and cheese chicken breasts, flavoured with garlic and lemon. 
  
They are baked rather than fried, which makes them a bit healthier.  You also have crisp golden brown potatoes  . . .  again flavoured with butter and garlic  . . .  if you are low carbing it, you could replace them with cauliflower florets.
 
Add to the mix, beautiful crispy tender green beans, again flavoured with butter and garlic . . .
 
The coated chicken and potatoes are roasted first and then you add the green beans and roast them for a bit longer . . .
 
By then your potatoes will be getting crisp and golden brown also  . . .  finally you add some halved baby plum tomatoes, which you drizzle with a bit of Balsamic vinegar, to help bring out their natural sweetness, and pop everything back into the oven just until the tomatoes are wilted and beginning to caramelise . . .
 
This is such a beautiful combination  . . .  tender juicy crisp coated chicken, crispy buttery potatoes, crispy tender green beans, caramelised tomatoes  . . .
 
You can't go wrong! 
 
Dust the tray with some additional finely grated Parmesan cheese . . . .
 
Sprinkle with some parsley to give an additional color hit  . . .
 
Pass out the lemon wedges for squeezing  . . . or not as you desire.
 
Myself, I enjoy a hit of lemon  . . .
  
Altogether a beautiful dish, delicious and colourful, generously sized with nothing to wash up except for your eating utensils.  You can't go wrong!
Yield: 2
Author: Marie RaynerPrint
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Crispy Sheet Pan Chicken Milanese

An oven baked all in one pan chicken dinner for two with delicious Italian flavours!

ingredients:

For the Vegetables:

• 250g baby potatoes, washed, dried and quartered (1/2 pound)
• 250g green beans, washed, trimmed and dried (1/2 pound)
• 12 baby plum tomatoes, halved
• 1 TBS balsamic vinegar
• 60g melted butter (1/4 cup)
• 1 tsp minced garlic
• dry Italian seasoning
• salt and black pepper to taste

For the crispy chicken:

• 1 small free range egg, beaten lightly
• 1 TBS lemon juice
• 1 tsp minced garlic
• 1 tsp chopped fresh flat leaf parsley
• 1/4 tsp each salt and black pepper
• 35g dried bread crumbs (1/4 cup) (I like panko)
• 3 TBS freshly grated Parmesan cheese
• 2 boneless skinless chicken breasts
• 1 TBS melted butter

To serve:

• Chopped fresh flat leaf parsley
• a dusting of Parmesan cheese
• fresh lemon wedges

instructions:

How to cook Crispy Sheet Pan Chicken Milanese

1. First prepare the chicken. Whisk the egg, lemon juice, garlic, parsley, salt and pepper together in a shallow bowl. Pound the chicken breasts so that they are roughly the same thickness throughout. Add them to the egg mixture, turning to coat them. Refrigerate and marinate for half an hour at least.
2. Preheat the oven to 200*C/400*F/gas mark 6. Line a baking tray with aluminum foil and spray with non-stick cooking spray.
3. Put the bread crumbs in a bowl with the Parmesan cheese.  Dredge each chicken breast on both sides in this, pressing them lightly to help the crumbs to stick. Place them onto the baking tray.  Drizzle with the melted butter. (Alternately you can spray them with the low fat cooking spray).   Place them in a single layer on the baking sheet.
4. Melt the butter for the vegetables and mix with the garlic, Italian seasoning and salt to taste.  Toss the potatoes with half of this and the green beans with the other half. 
5. Place the potatoes in one layer around the chicken, reserving the beans for later.
6. Roast the chicken and potatoes in the oven for 15 minutes. Remove from the oven. Push the potatoes to one side and add the green beans around the chicken on the other side.  Return to the oven and roast for a further10 minutes.
7. Remove the tray from the oven again. Push the beans aside to make room for the tomatoes. Add the cherry tomatoes  and drizzle with the balsamic vinegar and season with some salt and black pepper.  Return the tray to the oven and roast for a further 10 minutes, until the chicken is golden and cooked through, the potatoes are crisp and golden brown and the green beans crispy tender. The tomatoes should be wilted and beginning to caramelise.  Scatter some Parmesan cheese over the tray and sprinkle with the flat leaf parsley.  Serve immediately with lemon wedges for spritzing over top.

Created using The Recipes Generator
 
If you don't like your green beans crispy tender, you may want to blanch them first.  If you don't like green beans you can use trimmed asparagus spears, or baby corn cobs.  Tasty either way!
Up tomorrow:  Pillsburg Potatoes