Ingredients
For the Broccoli
- 1 head broccoli, washed and cut into florets
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Chicken
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1/2 cup cheese, grated Parmesan
- 1 teaspoon dried oregano
- 3 large boneless, skinless chicken breasts
- 2/3 cup marinara sauce
- 1/2 cup cheese, grated Mozzarella
Nutrition Information
Serving size: 8 ounces
Calories: 660
Carbohydrate: 32g (11%)
Protein: 89g (178%)
Total Fat: 21g (32%)
Saturated Fat: 8g (40%)
Trans Fat: 0g
Cholesterol: 330mg (110%)
Sodium: 1060mg (44%)
Dietary Fiber: 5g (20%)
Calcium: 30%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Preheat oven to 425° F.
Place broccoli on rimmed sheet pan and drizzle with olive oil. Sprinkle with salt and pepper; toss with spatula so broccoli is coated with oil.
Prepare three shallow bowls for breading the chicken. In the first, place flour, salt, pepper, and garlic powder. Stir to combine. In the second bowl, beat the egg. In the third bowl, mix together panko bread crumbs, Parmesan cheese, and oregano.
Place chicken on a cutting board and top with wax paper or plastic wrap. Using a meat mallet or a rolling pin, flatten chicken to about 1/2 inch thick. Make sure you have even thickness.
Take one piece of chicken and coat in flour mixture, then dip in egg mixture. Let excess drip off and then dip in Panko and Parmesan mixture. Place on baking sheet with broccoli. Repeat with remaining chicken breasts.
Bake for 15 minutes, toss broccoli around to brown on all sides, and cook for 10 minutes more. Remove from oven and carefully add marinara sauce and Mozzarella cheese to the top of each chicken breast. Return to oven for 5 minutes or until cheese is melted.
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