Italian Chicken #dinner #chicken

Chicken. It's what's for supper such huge numbers of evenings of the week at my home. I adore this Italian chicken since it has insignificant prep work, tastes extraordinary, and you can even toss potatoes or potentially veggies in the broiler simultaneously for a one skillet feast.

This formula begins with the covering for the chicken, which comprises of breadcrumbs, parmesan cheddar, garlic and herbs. Everything gets joined together for a delightful blend that will fresh up pleasantly in the broiler. Try not to utilize the canned parmesan cheddar here, the better the nature of the cheddar, the better your dinner will taste.

Italian flavoring can be found in the zest walkway of most markets and is a blend of dried basil, oregano and parsley. In the event that you don't have Italian flavoring close by, you can join the herbs you as of now have in your storeroom to make your own.

I'm about the simple dinners and this Italian heated chicken is fast, straightforward and excessively tasty. Include some broccoli or green beans as an afterthought and supper is served! This is a straightforward supper, however a delightful one.

This Italian chicken is coated in a crispy parmesan crust and baked to perfection along with potatoes. An easy sheet pan dinner that the whole family will love!

INGREDIENTS

• 4 boneless skinless chicken breasts
• 1/2 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• 1/2 teaspoon minced garlic
• salt and pepper to taste
• 4 tablespoons butter melted
• 1 pound small potatoes halved or quartered
• 2 tablespoons chopped parsley
• cooking spray
• lemon wedges optional garnish

INSTRUCTIONS

1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.
2. In a small bowl, mix together the parmesan cheese, breadcrumbs, garlic, salt and pepper.
3. Dip the top of each chicken breast into the melted butter, then press the top of the chicken into the breadcrumb mixture to coat.
4. Place the chicken breasts on the prepared sheet pan.
5. Scatter the potatoes around the chicken. Drizzle the remaining butter over the potatoes and chicken. Season the potatoes with salt and pepper.
6. Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender. Cook time may vary depending on the thickness of your chicken.
7. Sprinkle with parsley and serve. Garnish with lemon wedges if desired.

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