IMAGE ©Sheri Silver

Sheet Pan Chicken and Vegetables

Name: Sheet Pan Chicken and Vegetables
Total time: 40 min
Yield: 4 SERVINGS | 8 oz
Ingredients: 2 cups plain breadcrumbs; 1 tbsp (+1 tbsp) Herbes de Provence, divided; 2 large boneless skinless chicken breasts; 2 large eggs, beaten to blend; 1/4 cup unsalted butter, melted; 3 tbsp extra-virgin olive oil, divided; 2 pounds asparagus, trimmed; 11/2 cups marinated artichoke hearts, chopped; 1 cup fresh Italian parsley leaves; 1 cup parmesan, sliced on a vegetable peeler; 2 tsp teaspoons lemon juice

with Herbes de Provence

a dinner recipe

2 cups	plain breadcrumbs
1 tbsp	(+1 tbsp) Herbes de Provence, divided
2 large	boneless skinless chicken breasts
2 large	eggs, beaten to blend
¼ cup	unsalted butter, melted
3 tbsp	extra-virgin olive oil, divided
2 pounds	asparagus, trimmed
1½ cups	marinated artichoke hearts, chopped
1 cup	fresh Italian parsley leaves
1 cup	parmesan, sliced on a vegetable peeler
2 tsp	teaspoons lemon juice

with Herbes de Provence

a dinner recipe

by Sheri Silver

sherisilver.com

Sheri’s passion for sharing the tips and techniques she’s acquired after more than 40 years in the kitchen comes to life in her delicious recipes—both savory and sweet—that she likes to describe as “aspirational but always attainable”. A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.

An easy, versatile weeknight dinner featuring oven baked breaded chicken flavored with Herbes de Provence! Sheet pans make for no-fuss cooking, and you can switch up the vegetables and fresh herbs based on the season and your preference!

TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 20 M
TOTAL | 40 M

4 SERVINGS | 8 oz

SPECIAL EQUIPMENT:
SHEET PANS
PARCHMENT PAPER

Preheat oven to 450 degrees. Line 1 baking sheet with parchment paper.

Combine the breadcrumbs and 1 tablespoon of the Herbes de Provence in a pie plate or shallow dish.

Use a large knife to slice through each chicken breast to create 4 pieces total. Working with one piece at a time, dip into the beaten egg, letting any excess drip off, then coat thoroughly in the breadcrumbs. Place on your lined baking sheet and repeat with the remaining chicken pieces. Drizzle with the melted butter.

In a small bowl whisk 2 tablespoons of the olive oil with 1 teaspoon of the Herbes de Provence.

Lay the asparagus in a single layer on another (unlined) baking sheet and drizzle with the oil mixture. Use clean hands to coat the asparagus on all sides, then lay in a single layer on the baking sheet.

Place both sheet pans in the oven. Bake the asparagus for 10 minutes and remove. Continue baking the chicken till golden brown and cooked through, about 10 minutes more.

While the asparagus and chicken are cooking, place the artichoke hearts, parmesan, parsley leaves 1 tablespoon of olive oil and the lemon juice in a medium bowl. Toss to coat.

To serve, divide the chicken and asparagus between 4 plates and top the chicken with the artichoke mixture. Serve immediately.

The chicken can be breaded earlier in the day and kept covered, in the fridge, till ready to cook.

Swap the parsley for any fresh herbs you like, such as cilantro, basil, sage or a combination. Swap the asparagus for your favorite vegetable - broccoli, carrots and cauliflower all work beautifully.

Use gluten free breadcrumbs for a perfect GF meal!

5.0

herbes de provence

classic blend

blend

A kitchen staple for those who enjoy robust flavors and traditionally hearty dishes. Its balanced yet rich herbal profile enhances everyday cooking, bringing the rustic warmth of Southern France to the table.

0.14 oz - PORTION$0.50

0.5 oz - JAR$5

0.5 oz - REFILL$4

2 oz - REFILL$10

0.14 oz - PORTION $0.50

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