This post may contain affiliate links. Remove the baking sheet from the oven and push the eggplant to one side of the baking sheet. I love love love sheet pan dinners.
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Web heat the oven to 425°f.
Crispy roasted potatoes, garlic green beans and juicy, parmesan crusted chicken is a meal everyone will be begging for!
In a wide, shallow bowl, whisk the egg with a fork.45 minutes no mess, no fuss, and no frying. Season with salt and pepper.Web preheat oven to 400f degrees.
Spray a rimmed baking sheet with vegetable cooking spray.Sprinkle with the mozzarella cheese and parmesan cheese. The recipe uses pantry staples and only one pan, so cleanup is easy, too.Season with salt and pepper.
For 25 minutes or until the chicken is cooked through.
Brush both sides of the eggplant with 2 tablespoons oil and season as desired.Web place the eggplant on the baking sheet. Web heat the oven to 425°f.Place the chicken on one side of the baking sheet and brush with 1 tablespoon oil.
While the oven is heating, stir the panko, parmesan cheese and 1/2 tablespoon oil in a small bowl.Place the chicken on one side of the baking sheet and brush with 1 tablespoon oil. 5 stars ( 16 ratings) print recipe pin recipe leave a review ingredients 3 cups mixed grape or cherry tomatoes 3 cloves garlic, minced 1 teaspoon dried oregano ¼ teaspoon crushed red pepper flakesStep 2 spray a rimmed baking sheet with vegetable cooking spray.
While the oven is heating, stir the panko, parmesan cheese and ½ tablespoon oil in a small bowl.
Top the chicken with the sauce.Lightly spray a large baking sheet with nonstick cooking spray or cover with nonstick aluminum foil (for easier cleanup later) pat the chicken dry with a paper towel.
