The Perfect Weeknight Dinner
INGREDIENTS
Serves 4-6
6 boneless & skinless chicken cutlets
1 cup Panko
2 tablespoon fresh oregano, chopped
1 tablespoon fresh tarragon, chopped
2 teaspoon smoked paprika
4 large shallots, sliced in quarters
2 zucchini, sliced in half then sliced in half moons
2 cups cherry tomatoes, sliced in half
¼ cup white balsamic vinegar
4 cloves garlic, smashed and rough chop
½ cup olive oil
Salt
Pepper
RECIPE
Preheat oven to 400˚.
Mix 1 tablespoon of oregano, 2 teaspoons of paprika, a big pinch of salt & a few grinds of black pepper into the Panko.
Dredge chicken in Panko mixture & place on a large parchment-lined sheet pan.
Drizzle chicken generously with olive oil (about 1/4 cup) & place in the oven for 10 minutes.
Meanwhile, mix zucchini & shallots in a bowl with 1-2 tablespoons of olive oil & season with salt & pepper.
After chicken cooks for 10 minutes, add the zucchini to the sheet pan & cook for 15 minutes. After 15 minutes, raise the oven temperature to 450˚.
Mix sliced tomatoes with balsamic vinegar, the remaining olive oil, tarragon, oregano, salt & pepper. Place on a small parchment-lined sheet pan & add to 450˚ oven.
Continue cooking until tomatoes start to release their juices & start to brown/look “jammy”. (Note: If chicken seems like it is getting over cooked, remove from oven.)
Serve by placing chicken on a platter with vegetables & top with tomatoes.
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