Crispy Lemon Garlic Chicken & Veggies

• 1 large egg, beaten
• 2 Tablespoons fresh lemon juice
• 2 teaspoons minced garlic
• ½ Tablespoon fresh parsley
• salt and pepper, to taste
• ½ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 4 boneless, skinless chicken breasts
• FOR VEGGIES:
• 4 small russet potatoes, quartered
• ¼ cup melted butter
• 1 teaspoon minced garlic
• salt and pepper, to taste
• 1 pound fresh green beans, trimmed then cut in half

Instructions

• heat up kitchen appliance to four hundred degrees F. Grease an oversized cooking utensil or baking receptacle. Set aside.

• in a very giant bowl, mix egg, juice, garlic, parsley and salt and pepper. Whisk along.

• in a very separate bowl, mix breadcrumbs and cheese cheese.

• Dip every deformity into mixture egg mixture then read crumb mixture. totally coating every deformity. Lay coated chicken within the center of ready pan.

• Place quartered potatoes round the chicken in a very single layer. combine along the liquid butter and garlic. Pour 1/2 this over the potatoes. Toss to coat then season with salt and pepper.

• Bake for quarter-hour. take away from kitchen appliance and flip chicken over to alternative facet so move potatoes to 1 corner of the pan. Place inexperienced beans on alternative facet of pan and pour the remaining butter mixture over the potatoes and inexperienced beans. moving to coat once more.

• Place pan back in kitchen appliance and cook another ten minutes. activate broiler and broil till nice and golden. (Stay and watch the whole time thus you do not burn it!) take away from kitchen appliance and let stand a handful minutes. Serve heat and enjoy!