4 boneless chicken breasts
Salt and pepper
¼ cup milk
2 cups Panko bread crumbs
2 cups shredded Parmesan cheese
1 tablespoon Pizza Seasoning
½ teaspoon of salt
½ teaspoon of garlic powder
1 LB. petite or fingerling gold potatoes quartered
1 bunch of asparagus, cut into thirds
2 tablespoons of olive oil
Preheat oven to 425 degrees. Line Rimmed baking sheet with parchment paper.
In a shallow dish whisk together eggs and milk. In second shallow dish mix together Panko bread crumbs, Parmesan cheese, Pizza seasoning, salt, and garlic powder.
Salt and pepper both sides of the chicken and dip into the egg and milk mixture and coat in Panko breadcrumb mixture. Place chicken on sheet pan.
In a bowl add the potatoes, toss with olive oil, salt and pepper. Arrange the potatoes on the pan, around the chicken and bake for 15 minutes.
In the same bowl add the asparagus and toss with olive oil, salt and pepper. Flip the chicken and add the asparagus to the pan. Continue baking for 12-15 minutes or until internal temperature of the chicken reaches 165 degrees.