Ingredients
1¼lbschicken breasts,boneless, skinless, sliced into 1¼ inch thick strips
½cupplain bread crumbs
¼cupParmesan cheese,plus 2 tbsp, finely grated, slightly packed
¾tspdried basil
¼tspdried oregano
¼tspthyme
¼tspcrushed rosemary
salt and freshly ground black pepper
5tbspolive oil,divided
2clovesgarlic,minced
1lbfresh green beans,tops trimmed
1cupgrape tomatoes,sliced into halves
Preparation
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
In a shallow dish, whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary, and season with salt and pepper to taste.
Add 4 tablespoons of olive oil to a separate shallow dish and stir in garlic.
Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture, and coat both sides while pressing to adhere.
Transfer to one side of the baking sheet. Repeat the process with the remaining chicken tenders, placing them in a row along one side of the baking sheet.
Spread remaining bread crumbs over the tops of the chicken and gently press.
On the opposite side of the baking dish, toss green beans with 1 tablespoon of olive oil. Spread beans to the edges of the baking dish, sprinkle with salt and pepper to taste.
Roast in preheated oven for 23 to 25 minutes, tossing green beans once halfway through cooking until chicken is golden brown and green beans are crisp-tender.
If roasting the tomatoes, add them during the last 10 minutes of cooking.
Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.
