Ingredients
1/2 c. panko breadcrumbs, toasted
1 c. freshly grated Parmesan
extra-virgin olive oil
1 lb. Brussels sprouts, trimmed and halved
1 1/2 lb. boneless, skinless chicken breast, cut in half
kosher salt
Freshly ground black pepper
2 tbsp. butter
3 garlic cloves, minced
1 onion, chopped
1 c. low-sodium chicken stock
1 tbsp. balsamic vinegar
1/4 c. chopped parsley
Preparation
Step 1Preheat oven to 450 degrees F. In a small bowl combine toasted panko, Parmesan, and 1 tablespoon olive oil. Set aside.Step 2In a large sauté pan over medium-high heat add drizzle of olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 2 minutes. Transfer to a plate. Add more olive oil and sear chicken until golden brown on one side; season with salt and black pepper; transfer to a plate.Step 3Melt butter in pan over medium heat; sauté garlic and onion with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 1 minute. Add chicken stock and balsamic vinegar.Step 4Return chicken to the sauce, seared-side up. Divide cheese and breadcrumb mixture evenly among chicken breasts. Add brussels sprouts and transfer pan to oven; bake 10 to 15 minutes. Step 5Garnish with parsley and serve immediately.
