Categories: Meals
Ingredients
- 12 oz. Brussels Sprouts
- 1 Shallot
- 1/4 oz. Parsley
- 2 Boneless Skinless Chicken Breasts
- 1 oz. Flour
- 2 fl. oz. Liquid Egg
- 1/2 cup Panko Breadcrumbs
- 2 oz. Ricotta
- 1 oz. Light Cream Cheese
- 1 tsp. Powdered Ranch Seasoning
Directions
-
Preheat oven to 450 degrees.
-
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Peel and slice shallot into ¼" rounds. Separate rounds into rings. Stem and mince parsley. Pat chicken breasts dry, and season with a pinch of salt and pepper.
-
Place Brussels sprouts and shallot rings on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into vegetables, then spread into a single layer. Roast until slightly charred and crisp-tender, 18-22 minutes. While vegetables roast, bread chicken.
-
Place flour, liquid egg, and panko onto three separate plates or bowls. Mix parsley into bowl with panko. Place one chicken breast in flour, shaking off excess, then liquid egg, letting excess egg drip off. Finally, coat chicken breast with panko, pressing gently to adhere. Repeat with second chicken breast.
-
Place a medium oven-safe pan over medium heat and add 2 Tbsp. olive oil. Carefully, add chicken to hot pan and cook until golden brown, 2-4 minutes. Flip chicken, place pan in oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 4-8 minutes. Rest chicken at least 5 minutes.
-
In a mixing bowl, add ricotta, cream cheese and ranch seasoning (to taste) and mix vigorously until completely smooth. Plate dish as pictured on front of card. Bon appétit!