Chicken Parmesan Sheet Pan Dinner
All on one pan! Oven-baked chicken Parmesan and roasted vegetables create a go-to weeknight dinner.
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1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 cup all-purpose flour
1 large Land O Lakes® Egg, slightly beaten
1 (14-ounce) package chicken breast tenders
2 cups broccoli florets
1 medium (2 cups) yellow summer squash, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup marinara pasta sauce
4 ounces (1 cup) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
2 tablespoons chopped fresh basil
How to make
Heat oven to 400°F. Line half sheet baking pan (18x13x1-inch) with parchment paper. Set aside.
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in shallow, microwave-safe dish or pie pan. Stir in bread crumbs, Parmesan cheese and Italian seasoning.
Place flour and beaten egg into separate pie pans or shallow bowls.
Dip chicken into flour and then egg. Lightly press both sides of chicken into crumb mixture to coat. Place in middle of prepared pan.
Place broccoli florets and summer squash slices around edges of pan. Dollop vegetables with remaining Butter with Olive Oil & Sea Salt. Sprinkle with salt and pepper. Bake 15-16 minutes or until internal temperature of chicken reaches 165°F and chicken is cooked through. Turn oven to broil. Broil 6-8 minutes or until bread crumbs are golden brown.
Spoon about 1 tablespoon marinara sauce onto each chicken tender. Top evenly with mozzarella cheese. Return to oven 1-2 minutes or until cheese is melted and lightly browned. Garnish chicken with fresh basil.
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