Parmesan crusted chicken breast

This one pan Parmesan panko crusted chicken with roasted potatoes, asparagus and tomatoes is easy to prepare and absolutely delicious. The subtle hints of lemon and garlic elegantly complete this dish. We bet you will love it!

Featured Products

Tools

Preparation

1

Bake the potatoes: Turn on the oven to 430F. Wash and rinse all produce.  Line a baking sheet with a non-stick sheet or parchment paper. Cut the potatoes in 2 cm dices. Place the fries on the baking sheet. Drizzle with oil (1/2 tsp, 1 tsp), salt (1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes start to become golden. 

2

Prepare the vegetables:  Break off the woody end of the asparagus. Bend the asparagus spear about 2-3 cm from the end and it will break at the right spot. Cut the asparagus in 4 cm pieces. Dice the tomatoes in about 2 cm dices. Cut the parsley in about 1 cm pieces.

3

Cook the chicken and vegetables: Reduce the temperature of the oven to 350F. Place the chicken breast on the baking sheet with the potatoes. Lightly coat the chicken breast with oil (1/8 tsp, 1/4 tsp) and salt (1 pinch, 1/8 tsp). Bake for about 10-15 minutes until the chicken is almost fully cooked. Add the tomatoes and asparagus to the same baking sheet and cook for 5-7 minutes. 

Note: Ensure the chicken is cooked to at least 165F.

4

Prepare the parmesan panko crust: Mince the garlic. Add the garlic to a small bowl with the Parmesan panko lemon blend and oil (1/4 tsp, 1/2 tsp). Combine. 

5

Bake the crust on the chicken and vegetables: Increase the heat to broil. Place the Parmesan panko crust on the chicken and vegetables. Place the baking sheet in the oven on broil for 1-2 minutes or until the crust starts to become golden. Keep a close eye on the crust, while under broil, to ensure it does not start to burn. Cut the chicken breast in 1 cm slices. 

6

Garnish & serve: Place the vegetables and chicken on individual plates. Garnish with the fresh parsley. Serve. 

Bon Appétit!

Ingredients

Included

2 portions

4 portions

lemon garlic chicken breast

200 gr

400 gr

potatoes

450 gr

900 gr

asparagus

100 gr

200 gr

tomatoes

100 gr

200 gr

fresh parsley

5 gr

10 gr

panko parmesean lemon blend

1/4 cup

1/2 cup

garlic

1 clove

2 cloves

oil*

1/2 + 1/4 + 1/8 tsp

1 + 1/2 + 1/4 tsp

salt*

1/4 tsp + 1 pinch

1/2 + 1/8 tsp

pepper*

1 pinch

1/8 tsp

Dr. Herrington's

Regina Naturopathic

TOMATOES
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

  • Prepare the Parmesan & panko crust
  • Garnish & serve 

Recommended Wine Pairing

PELEE ISLAND PINOT NOIR VQA
A medium red wine with a leather/tobacco aroma and a distinctive tannic finish.
Region: Canada
Colour:
Red
Alcohol: 13%
Price
(SLGA): $13.72

FAT BIRD MARLBOROUGH SAUVIGNON BLANC
A light New Zealand Sauvignon Blanc. Typical lime zest, passion fruit herbaceous characters with a bit of gooseberry fruitiness and a balanced crisp finish.
Region: New Zealand
Colour: White
Alcohol:
13%
Price (SLGA): $15.23

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information