Cheesy Panko Chicken
with Broccoli & Garlic Bread
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/4 cup Panko Breadcrumbs
- 1 Small Baguette
- 8 oz Broccoli Florets
- 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
- 1 1/2 Tbsp Calabrian Chile Paste
- 1 oz Garlic & Herb Flavored Butter
- 2 Tbsp Mayonnaise
- 1 Single-Use Aluminum Tray
- Olive Oil (from pantry)
- Salt (from pantry)
- Pepper (from pantry)
Instructions
-
Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Add the broccoli to the tray(s). Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat; arrange in an even layer on one side of the tray(s). In a bowl, combine the breadcrumbs, cheddar and monterey jack, mayonnaise, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Stir to combine.
-
Roast the chicken & broccoli
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to the other side of the tray(s). Evenly top with the cheesy breadcrumb mixture. Roast, uncovered, 20 to 22 minutes, or until the broccoli is browned and tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
-
Make the garlic bread & serve your dish
Once the tray has roasted about 10 minutes, halve the baguette(s) lengthwise. Place directly onto an oven rack; bake 5 to 7 minutes, or until toasted. Transfer to a work surface. Evenly spread the softened butter onto the cut sides. Serve the roasted chicken and broccoli with the garlic bread. Enjoy!
📷 View Original Recipe Card
