Ingredients

The following ingredients have 4 Servings
  • PAM® Original No-Stick Cooking Spray
  • 1 egg
  • 2 tablespoons lemon juice
  • 4 cloves garlic, finely chopped, divided
  • 1 teaspoon dried basil
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1/2 cup dry unseasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 4 thin-sliced boneless skinless chicken breast cutlets (5 oz each)
  • 1/2 pound baby potatoes, quartered
  • 1 cup Birds Eye® Cut Green Beans
  • 1/4 cup butter, melted
  • 1 bag (14 oz each) Birds Eye® Oven Roasters™ Parmesan Peppercorn Cauliflower
  • additional grated Parmesan and lemon wedges, for serving

Instruction

  • Preheat oven to 425°F. Spray a large rimmed baking sheet with cooking spray.
  • Whisk together the egg, lemon juice, half the garlic, basil, 1/4 teaspoons salt and 1/8 teaspoon pepper in a shallow dish. In another shallow dish, stir together breadcrumbs and parmesan cheese.
  • Coat chicken in the egg wash, then in the breadcrumb and parmesan mixture, lightly pressing to evenly coat. Place chicken in the middle of the baking sheet.
  • Arrange the potatoes and green beans in a single layer on one side of baking sheet. Toss green beans and potatoes with remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Pour melted butter over greens, potatoes and breaded chicken. Place Parmesan Peppercorn Cauliflower on other side of chicken in single layer.
  • Bake 25 to 30 minutes until chicken is golden and crisp (165°F), potatoes are tender, and cauliflower is lightly browned. Serve with additional parmesan cheese and lemon wedges.