5.0 – 1 reviews • Chicken Recipes
| Level: |
Intermediate |
| Total: |
40 min |
| Prep: |
15 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 2 large eggs
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 4 skinless, boneless chicken breasts (about 6 ounces each)
- 1 1-pound bag broccoli florets
- 1 cup grape tomatoes (about 6 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 2 cups panko breadcrumbs
- 1 tablespoon cornstarch
- Cooked white or brown rice, for serving
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
- Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
- Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
- Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos
Nutrition Facts
| Calories |
520 calorie |
| Total Fat |
18 grams |
| Saturated Fat |
4 grams |
| Cholesterol |
200 milligrams |
| Sodium |
840 milligrams |
| Carbohydrates |
41 grams |
| Dietary Fiber |
5 grams |
| Protein |
47 grams |