Parmesan & Panko Chicken with Roasted Vegetables
Prep time
Cook time
Total time
This supper combo is fresh tasting and full of flavour. A great way to serve chicken and veggies!
Recipe type: Supper
Serves: 4 servings
Roasted Vegetables
  • 1 Red pepper
  • 10 stalks of asparagus
  • ½ sweet potato
  • 1 sweet onion
  • 1 Tbsp olive oil
  • sea salt to taste
Parmesan & Panko Chicken
  • 1 cup Panko bread crumbs
  • ½ grated Parmesan cheese
  • 2 Tbsp chopped parsley
  • ⅓ cup Renee's Gourmet Classic Ranch Dressing
  • ¼ tsp black papper
  • 4 boneless skinless chicken breasts
  • 1 Tbsp olive oil
  1. To make the roasted vegetables, chop all the vegetables into bite-sized pieces, spread them on a cookie sheet, and sprinkle them with the olive oil & salt.
  2. Mix everything together and bake in the oven at 375 degrees F for 30 min.
  3. Meanwhile, make the parmesan & Panko chicken by mixing the Panko crumbs, parmesan cheese and chopped parsley in a small bowl.
  4. In a separate bowl, combine the dressing and the pepper.
  5. Dip the chicken breasts into the dressing mixture, and then into the Panko mixture and coat them evenly.
  6. Heat a large oven-safe pan on medium heat and add 1 Tbsp olive oil. Fry the chicken on each side for about 2 minutes or until brown.
  7. Put the pan in the oven, and finish cooking the chicken for about 20 minutes or until it's done at 375 degrees F.
  8. Serve the vegetables and chicken together.
Recipe by The DIY Mommy at