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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 hPour 4Nutri-Score C€€
par @adellacooks2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • thinly sliced chicken breast (4 thin cutlets)Viandes680 g
  • petite gold potatoes (quartered)Fruits et légumes450 g
  • asparagus (washed and trimmed)Fruits et légumes300 g
  • olive oil (for drizzling and the chicken)Épicerie45 ml
  • egg (beaten)Produits laitiers1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • Italian breadcrumbs (plus more if needed)Boulangerie90 g
  • Parmesan (finely grated)Produits laitiers35 g
  • marinara sauceÉpicerie200 ml
  • fresh mozzarella (sliced, 2 slices per cutlet)Produits laitiers225 g
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g
  • garlic powderÉpices4 g
  • paprikaÉpices3 g
  • Italian seasoningÉpices3 g
  • fresh basil (optional, for topping)Fruits et légumes5 g

par portion

Nutrition

439kcal

Glucides
24 g
Protéines
44 g
Lipides
19 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Saladier

pas à pas

Préparation

  1. Preheat the oven

    • Preheat the oven to 220 °C (425 °F).
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7

  8. Bake until melted

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

  9. Broil for browning

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

  10. Serve

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