Go Back
Print

Sheet Pan Unstuffed Chicken Breasts with Broccoli

Ingredients

  • 4 chicken breasts 6 to 8 oz each
  • Non stick cooking spray or coconut oil spray
  • Kosher salt and freshly ground pepper
  • Garlic powder
  • 2 tablespoons of olive oil mayonnaise or regular mayo
  • 8 slices of prosciutto
  • 4 slices of reduced fat provolone cheese cut in half
  • 1/2 cup of panko bread crumbs
  • 2 heads of broccoli cut in half
  • 8 oz of grape tomatoes
  • Olive oil
  • Flat leaf parley for garnish

Instructions

  • Preheat oven to 450 degrees.
  • Spray rimmed baking sheet with non stick cooking spray.
  • Pat chicken breasts dry and season with kosher salt, pepper and 1/4 teaspoon of garlic powder.
  • Arrange chicken breasts on one side of sheet pan and spread 1/2 tablespoon of mayo on top of each chicken breast.
  • Top each chicken breast with two slices of prosciutto followed by provolone slices.
  • Spray provolone slices lightly with non stick cooking spray and sprinkle bread crumbs on top.
  • Season again with salt and pepper.
  • Spray top of breadcrumbs again lightly with cooking spray to help them brown. Add broccoli to other side of sheet pan.
  • Drizzle broccoli with 2 teaspoons of olive oil and season with salt, pepper and a sprinkle of garlic powder.
  • Toss tomatoes with 1 teaspoon of olive oil, salt, pepper and a sprinkle of garlic powder and set aside.
  • Bake in oven for about 20 minutes, or until chicken has reached 165 degrees.
  • Add tomatoes to sheet pan half way through cooking time.
  • Sprinkle with fresh parsley.