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Sheet Pan Chicken Parmesan with Potatoes and Asparagus
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Sheet Pan Chicken Parmesan with Potatoes and Asparagus

1 hPara 4Nutri-Score C€€
de @adellacooks2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • thinly sliced chicken breast (4 thin cutlets)Carne680 g
  • petite gold potatoes (quartered)Frutas y verduras450 g
  • asparagus (washed and trimmed)Frutas y verduras300 g
  • olive oil (for drizzling and the chicken)Despensa45 ml
  • egg (beaten)Lácteos1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • Italian breadcrumbs (plus more if needed)Panadería90 g
  • Parmesan (finely grated)Lácteos35 g
  • marinara sauceDespensa200 ml
  • fresh mozzarella (sliced, 2 slices per cutlet)Lácteos225 g
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g
  • garlic powderEspecias4 g
  • paprikaEspecias3 g
  • Italian seasoningEspecias3 g
  • fresh basil (optional, for topping)Frutas y verduras5 g

por ración

Nutrición

439kcal

Carbohidratos
24 g
Proteínas
44 g
Grasas
19 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Bol

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 220 °C (425 °F).
    Paso 1

  2. Roast the potatoes

    • Add the quartered potatoes to a sheet pan.
    • Drizzle with olive oil and season with salt, pepper, garlic powder and paprika.
    • Toss to coat, spread evenly and bake.
    Paso 2

  3. Season the chicken

    • While the potatoes cook, put the chicken in a bowl.
    • Season with olive oil, salt, pepper, garlic powder, paprika and Italian seasoning.
    • Add the beaten egg and mix well.
    Paso 3

  4. Bread the chicken

    • Add the minced garlic, Italian breadcrumbs and Parmesan.
    • Mix everything together, pressing the breadcrumb mixture into the chicken.
    • Add a little more breadcrumbs if needed until the chicken is well coated.
    Paso 4

  5. Bake the chicken with the potatoes

    • Remove the pan after the potatoes' first bake, toss the potatoes and add the chicken.
    • Pat the chicken with the leftover breadcrumbs from the bowl.
    • Bake.
    Paso 5

  6. Add the asparagus

    • Remove the pan from the oven and add the asparagus.
    • Drizzle with olive oil, season with salt and pepper and toss to coat.
    • Flip each chicken cutlet.
    Paso 6

  7. Top with marinara and mozzarella

    • Spoon a few spoonfuls of marinara sauce over each chicken cutlet.
    • Top each cutlet with 2 slices of fresh mozzarella.
    Paso 7

  8. Bake until melted

    • Return to the oven until the chicken reaches 74 °C (165 °F) and the cheese is melted.
    Paso 8

  9. Broil for browning

    • Broil on high for extra browning and crispy potatoes, watching closely.
    Paso 9

  10. Serve

    • Top with fresh basil if desired, serve and enjoy.
    Paso 10
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