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Sheet-Pan Chicken Parmesan with Roasted Lemon-Garlic Broccoli

February 24, 2020


Prep: 25 minutes   Roast: 15 minutes • Serves: 4


Nonstick olive oil cooking spray


3 cup panko breadcrumbs


¼ cup grated Parmesan cheese


1 tablespoon oregano


2 teaspoons garlic powder


¼ teaspoon black pepper


2 Miller® Amish Boneless, Skinless Chicken Breasts, sliced horizontally in half


2 tablespoons olive oil


4 cups Broccoli Florets


¼ teaspoon salt


½ cup The Silver Palate® Low Sodium Marinara Pasta Sauce


½ cup Kraft Shredded Low-Moisture PartSkim Mozzarella Cheese


1½ tablespoons fresh lemon juice


1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. In shallow dish, stir breadcrumbs, Parmesan cheese, oregano, 1 teaspoon garlic powder and pepper.


2. Brush chicken with 1 tablespoon oil, then dredge in breadcrumb mixture to coat both sides; place on prepared pan. Discard any remaining breadcrumb mixture.


3. In large bowl, toss broccoli, salt, and remaining 1 teaspoon garlic powder and 1 tablespoon oil; arrange in single layer around chicken.


4. Roast chicken and broccoli 10 minutes or until internal temperature of chicken reaches 165°. Spoon marinara sauce over chicken and sprinkle with mozzarella cheese; roast 5 minutes or until cheese melts. Drizzle broccoli with lemon juice. Makes about 2½ cups broccoli.


Approximate nutritional values per serving (1 chicken breast e cup broccoli): 330 Calories, 12g Fat (3g Saturated), 75mg Cholesterol, 530mg Sodium, 17g Carbohydrates, 4g Sugars, 3g Fiber, 38g Protein Chef Tip Serve chicken and broccoli with cooked whole grain pasta, brown rice or quinoa.

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