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Crispy Chicken with Roasted Broccoli Recipe

   
 

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     Crispy Chicken with Roasted Broccoli

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   40 minutes

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 Kids' Meal- Teach kids how to strip thyme sprigs- Pull down along the stem in the opposite direction of the leaves-they'll fall right off!


Originally Submitted
4/10/2016





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