Walnut Herb Chicken And Vegetables Recipe Recipes Net

Ingredients

¼cupmilk

2tbspdijon mustard

6ozchicken cutlets

⅓cuppanko crumbs

⅓cupwalnuts,finely chopped

2tbspparmesan

1tbspdried parsley

2tspdried basil

1tspdried rosemary

¼tspkosher salt

¼tspfreshly ground black pepper

2tbspolive oil

1cupbaby potatoes,sliced thin

1cupcarrots,sliced in half

1cupbroccoli

red bell pepper

yellow bell pepper

Preheat the oven to 400 degrees F. Pound the chicken so that they are about ½ thickness.

Combine the milk and mustard in a shallow dish stirring with a whisk. Add the chicken to the milk, turning to coat.

Combine the panko crumbs with finely chopped walnuts, parsley, basil, Parmesan, rosemary, salt and pepper in a separate dish.

Remove the chicken from the milk mixture and dredge in the crumb mixture.

Line a large baking sheet with aluminum foil and spray with cooking spray.

Lay the chicken on top. Arrange the chopped vegetables around the chicken. Add salt and pepper, then drizzle in olive oil.

Bake for 10 minutes and flip the chicken and vegetables. Bake for an additional 15 minutes or until the chicken is no longer pink.

Serve warm, and enjoy!