One pan oven meal makes this recipe tasty and fast to prepare. Panko breadcrumbs are the secret way to have a crispy topping with out frying.
Provided by Mary Roberts
Categories Chicken
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven to 450*. In a medium bowl,whisk egg yolk,mustard, thyme,and lemon juice;salt and pepper to taste. whisk in olive oil in a steady stream until it thickens in to Mayo.
- 2. Stir in Italian seasoning to Mayo. Set aside. In a shallow bowl,mix the panko and cheese. Scatter the green beans, mushroom mixture in a greased baking dish. Drizzle veggies with olive oil, season with salt and pepper.
- 3. Slather the Dijon mayo on the chicken breasts. Coat with the panko-parmigano Reggiano cheese mixture. Arrange the chicken on top of the veggies. Roast until cooked through. 25 minutes uncovered.
- 4. You might like zucchini to replace the green beans. My husband thinks it makes a truly Italian dinner.
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