Sheet Pan Chicken Parmesan

When I see "sheet pan" in a recipe, I think "OK, simple."  Not so simple, in this case.  You have to first roast the tomatoes, then add the chicken and roast some more, then remove the tomatoes and blend them with olive oil and tomato paste to make a tomato sauce, while broiling the chicken.  In the meantime, you're preparing pasta.  

That said, the panko/egg crust on the chicken is just right after broiling and the sauce is a tasty essence of tomato. Overall, this is a very good version of chicken parmesan, but just not simple!

2 servings

20 calculated points

Rosé

Ingredients

• 25-30 cherry tomatoes
• olive oil
• salt & pepper
• 3 cloves minced garlic
• 2 skinless, boneless chicken breasts
• 2 eggs
• Panko breadcrumbs
• 4-5 oz. pasta
• Shredded Parmesan cheese
• Tomato Paste
• Mushrooms

Directions

Fold aluminum foil into piece large enough to fit half of baking pan. Roll up edges.
Place tomatoes in pan. Sprinkle with olive oil, salt and pepper. Shake foil to spread evenly.
Add minced garlic.
Bake at 425 degrees for 20 minutes.
Stir 2 eggs with fork.
Flatten chicken breasts and dip in egg mixture and Panko.
Add breasts to other half of pan and bake for another 15 minutes at 425 degrees.
Cook pasta.
Saute mushrooms.
Remove pan from oven. Set tomatoes aside and sprinkle chicken with parmesan cheese.
Broil for 2 minutes.
Blend tomatoes, tomato paste, olive oil until smooth.
Cover pasta with chicken, mushrooms and tomato sauce.
Sprinkle more cheese on top.