1 egg
3 tablespoons lemon juice
2 teaspoons fresh chopped parsley
1⁄4 teaspoon garlic powder
Salt and black pepper to taste
2 to 4 boneless, skinless chicken breasts
1⁄2 cup breadcrumbs
1⁄4 cup fresh grated Parmesan cheese
1 stick melted butter
8 to 10 new potatoes (not peeled) quartered
8 to 10 baby carrots
2 cups fresh green beans, ends removed, cut into pieces
Preheat oven to 400 degrees. Cover a rimmed baking pan with foil and spray with cooking oil spray; set aside. In a bowl, whisk together egg, lemon juice, parsley, garlic powder, salt, and pepper. Place chicken in egg mixture and marinate in refrigerator for 30 minutes. In a bowl, combine breadcrumbs and cheese. Dip each chicken breast in crumb mixture until coated. Place on end of prepared baking pan. Place potatoes and carrots in a single layer on other end of baking sheet. Drizzle vegetables with half of melted butter. Bake for 20 minutes. Remove from oven, and turn chicken breasts. Slide chicken and potatoes and carrots to one end of pan and add fresh green beans. Add remaining half of butter to beans. Bake for 15 additional minutes. Season with salt, pepper, and parsley.
Yield: 2-4 servings
