@blackskullsreaper: I was going to make a sheet pan dinnner but I changed my mind and decided to make Chicken Breasts Superb! You Marinate the chicken in a sour cream mix then bread and bake them. Truth be told I always make extra as I like them even better left over. I made some rice pilaf and broccoli to go with it. I had some broccoli I needed to use and I was watching Mauro and Maddelena and she maked some baked broccoli. It looked delicious and I was able to prep the chicken and broccoli early in the day and then bake them together. Dinner was delicious! There were no measurements on her broccoli video so I just used common sense. I wrote down what I did below. CHICKEN BREASTS 2-3 packages of boneless chicken cutlets or chicken tenders (I like tenders) 1 (16 ounce) container sour cream ¼ cup lemon juice 4 teaspoons Worcestershire sauce 1½ teaspoons celery salt 2 teaspoons paprika 1 teaspoon roasted garlic (I use Badia brand) 6 cloves of garlic, peeled and crushed 2-teaspoons salt ½ teaspoon freshly grated black pepper For the breading: 2-3 cups breadcrumbs (I do a combo of plain and panko as below) 1½ cup plain breadcrumbs ½ cup panko ½ cup pecorino cheese Add more crumbs if needed ½ -1 cup salted butter – (2 sticks) I used 2 sticks for a ¾ cookie tray and almost 3 pounds of chicken ¼- ½ cup olive oil Wash and clean the chicken if you prefer to do that. The USDA is no longer recommending washing the chicken first. If you are using chicken tenders remove the large white tendon from the chicken. In a large bowl, combine the sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, roasted garlic powder, garlic, salt, and pepper. Add the chicken cutlets to the sour cream mixture and stir to coat each piece well. Cover the bowl and refrigerate several hours or overnight. Preheat oven to 375°. Line a cookie sheet with aluminum foil and then a sheet of parchment paper. Spray a with PAM®. Mix the plain breadcrumbs with some panko crumbs if using them. Add the pecorino to the crumbs and mix well. Roll the chicken breasts in the breadcrumb mixture, coating them well. Melt the butter and oil together in a small saucepan. Spoon half the mixture over the breasts. See my note below for a faster method. Bake for 35-45 minutes uncovered. Spoon the remainder of the butter oil mix over the chicken. Bake another 10 to 15 minutes or until chicken is tender and nicely browned. Serves 4 to 6. What I usually do now is just drizzle a little butter and oil on the bottom of a non-stick cookie sheet. Then place the cutlets down in the butter/oil, and drizzle (about a teaspoon) of the butter mix on each cutlet. It’s much faster and you don’t have to turn them, and you get a crisper crust. If they start to give off too much grease, I will blot some of the butter mix out while they are baking. See pictures at the end of recipe. I bake them for 35-45 minutes depending on their thickness, and then a few minutes longer to make sure the top is browned to my liking. Baked Broccoli Casserole 2 bags broccoli flowerets Olive oil (about 3 tablespoons on the bottom) and more to drizzle at the end Salt to taste Freshly grated Black pepper to taste Granulated garlic to taste (about a teaspoon and a half) I also sprinkled on a little garlic salt - I went right around the casserole Parmigiano Reggiano finely grated - I used pecorino Romano (about 1/2 - 3/4 cup) Italian Seasoned Breadcrumbs about 3/4 cup Shredded Parmigiano Reggiano - I did use this about 1/2 cup 4 tablespoons (Half a stick) butter cut into thin slices I did about 10 slices I added some BelGioiso Salad Blend Cheese at the end - just a handful Preheat the oven to 375°F. She parboiled the broccoli. I did mine in the bag in the microwave for 2 minutes. Place some olive oil in the bottom of a baking dish ( I used a 9x13-inch.)

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