Our apartment doesn't have a dishwasher, which makes the cleanup after cooking a big meal quite a buzzkill. I'm always trying to make dishes that don't require using too many pots and pans, so I was thrilled to discover this recipe for parmesan panko chicken. The whole thing can be cooked on a sheetpan lined with tin foil, which makes the cleanup virtually non-existent. I created a quick side of roasted brussels sprouts (leftover from this) on another foil-lined baking sheet in the same oven, too. It's a great meal that's perfect for a quick weeknight dinner, and it's also just 350 calories per serving.
Panko Parmesan Chicken:
- Combine 1/4 c. grated Parmesan, 1/4 c. panko breadcrumbs, 1 tbsp. olive oil, 1 minced garlic clove, and 1 tbsp. minced parsley in a small bowl.
- Season two 7-8 oz. boneless, skinless chicken breasts with salt and pepper and place on a foiled-lined baking sheet.
- Pat the panko mixture on top of each breast and place in a 450°F oven.
- Roast the chicken for 20-30 minutes*, or until the top is golden and the chicken is just cooked through.
- Divide onto plates and serve.
Serves two
*Cooking time will vary based on the thickness of the breasts.
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