Categories: Meals
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 2 Farm Eggs
- 3/4 Cup Panko Breadcrumbs
- 1 Pound Sweet Potatoes
- 1 Pound Broccoli
- 1 Lemon
- 2 Tablespoons Butter
- 1/2 Cup Grated Parmesan Cheese
- 1/4 Cup Mayonnaise
- 1/4 Cup All-Purpose Flour
- 1 Tablespoon Ranch Spice Blend (Onion Powder, Garlic Powder, Smoked Sweet Paprika, Whole Dried Parsley & Whole Dried Celery Seeds)
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into small florets. Quarter and deseed the lemon. Peel and medium dice the sweet potatoes. Crack the eggs into a medium bowl; beat until smooth.
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Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 1 lemon wedge; toss to coat and season with salt and pepper to taste. Set aside in a warm place.
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While the broccoli roasts, add the sweet potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
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While the sweet potatoes cook, in a medium bowl, combine the flour and half the spice blend; season with salt and pepper. In a separate medium bowl, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the seasoned chicken in the flour-spice blend mixture (tapping off any excess), then the beaten eggs (letting the excess drip off), then the breadcrumb-cheese mixture (pressing to adhere). Place the coated chicken on a plate.
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While the sweet potatoes continue to cook, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the coated chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Remove from heat and transfer to a paper towel-lined plate; immediately season with salt and pepper.
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While the chicken cooks, in a small bowl, combine the mayonnaise, remaining spice blend and the juice of the remaining lemon wedges. Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked chicken, roasted broccoli and mashed sweet potatoes between 4 plates. Serve with the ranch dressing on the side. Enjoy!