Sheet Pan “Crummy" Chicken & Veggies

In the Kitchen
Written By Reynolds Cooper

This one pan meal is not groundbreaking, but it is a favorite in our home. Named by my kids “crummy chicken” (for the texture, not the taste…) this sheet pan recipe is a frequent request around here.

Ingredients:

  • 1.5 lbs of boneless skinless chicken breast cutlets sliced into strips.

  • 3/4 cup of plain bread crumbs

  • 1/3 cup grated parmesan cheese

  • 2 tbsp italian seasoning

  • 1/2 tsp salt

  • 1/3 cup olive oil

  • 2 cloves of garlic (minced)

  • about 1/2 lb green beans (can sub cauliflower or broccoli florets)

  • 1 additional tablespoon of olive oil

  • salt and pepper to taste

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper

  • In a medium bowl combine bread crumbs, italian seasoning, salt and parmesan then set aside.

  • In a separate, shallow bowl combine 1/3 cup of olive oil and 2 cloves of minced garlic.

  • Working with one tender at a time, dredge in olive oil mixture and then transfer to bread crumb mixture coating entire tender and pressing crumbs into the chicken. Transfer to baking sheet and repeat with all tenders lining them along one side of the baking sheet. Spread any remaining bread crumbs over the chicken tenders evenly.

  • Next, add green beans to the other side of baking sheet and toss with 1 tbsp of olive oil and a few sprinkles of salt and pepper. Evenly spread out the green beans and place the baking sheet in the oven.

  • Bake at 400 for about 25 minutes, tossing green beans halfway through baking.

  • Serve and enjoy!

    Hope this makes getting a dinner on the table (that everyone will eat) a little easier.

xx,

R

Reynolds Cooper
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Black Bean Chicken Lasagna