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| For The Chicken: | |||
| 1 | Large | Eggs | |
| 2 | TABLEspoon | Lemon Juice | |
| 2 | teaspoon | Minced Garlic (fresh not dried) | |
| 1/2 | TABLEspoon | Parsley, fresh chopped | |
| 1/2 | teaspoon | Salt | |
| 1/2 | teaspoon | Pepper | |
| 1/3 | Cup | Bread Crumbs | |
| 1/3 | Cup | Parmasean Cheese, grated | |
| 4 | Each | Chicken | Boneless Breasts or Thighs |
| For The Veggies: | |||
| 1 | Pound | potatoes, baby | about 8 - 10 |
| 1/2 | Cup | Butter | melted |
| 2 | teaspoon | Garlic, Minced wet | |
| 1 | Flavor | Salt | |
| 1 | Pound | Green Beans | Cut into thirds |
| Preheat oven to 400f. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside in a large bowl, whisk together the egg, lemon juce, garlic, parsely, salt and pepper. Dip chicken into egg mixture, cover and allow to marinade in the refridgerotr for 30 - 60 minutes. In another bowl, combine the breadcrumbs and parmesean cheese. Dredge the egg coated chicken in the mixture, and lightly press to coat evenly. Place chicken onto the baking sheet, arrange the potatoes around the chick in one layer. Mix together the butter, 2 teaspoons garlic and salt to taste, pour half the butter over the potatoes, toss to cover. Bake in the preheated oven for 15 minutes. Remove tray fom oven, flip chicken, move potatoes to the side add green beans and the other veggies, pour the remaining butter mixture over the veggies return to oven for 15 minutes or until done. |