All on one pan! Oven baked chicken parmesan and roasted vegetables create a go-to weeknight dinner.
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1 (14-ounce) package chicken breast tenders
4 tablespoons Land O Lakes® Butter with Canola Oil
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
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 (3/4-ounce) slices Land O Lakes® Deli American, quartered
2 tablespoons chopped fresh basil
STEP 1
Heat oven to 400°F. Line half sheet baking pan (18x13x1-inch) with parchment paper. Set aside.
STEP 2
Melt 2 tablespoons butter with canola oil in shallow, microwave-safe dish or pie pan. Stir in bread crumbs, Parmesan cheese and Italian seasoning.
STEP 3
Place flour and beaten egg into separate pie pans or shallow bowls.
STEP 4
Dip chicken into flour and then egg. Lightly press both sides of chicken into crumb mixture to coat. Place in middle of prepared pan.
STEP 5
Place broccoli florets and summer squash slices around edge of pan. Dollop vegetables with remaining butter with canola oil. Sprinkle with salt and pepper. Bake 15-16 minutes 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.
STEP 6
Spoon about 1 tablespoon marinara sauce onto each chicken tender. Top with Deli American quarters. Return to oven 1-2 minutes or until cheese is melted and lightly browned. Garnish chicken with fresh basil.
Explore reviews fromour online community
It's not a complicated recipe, it's comfort food, it's shareable and it hit the spot with every one of my kids.
I added a little hot sauce - not much - and I think it brought out some lively table talk!
I made this last night and it was easy, flavorful, and the family said it was a keeper.
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