Art’s Unfried Chicken with Roasted Brussels Sprouts
4 boneless skinless chicken breasts, cut in half
1 1/2 cups multigrain or whole wheat panko bread crumbs
1 cup buttermilk
3 Tablespoons grated Parmesan cheese
2 Tablespoons ground black pepper
1 Tablespoon Louisiana Hot Sauce or hot sauce of your choice
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon paprika
Preheat the oven to 400F. In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour, but no more than 24 hours. In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder and paprika. Seal the bag and shake until well-mixed. Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes. Bake the chicken for 20 to 25 minutes or until just cooked through.
16 Brussels sprouts, cut in half
1 1/2 Tablespoons extra-virgin olive oil
salt and freshly-ground black pepper, to taste
1 quartered lemon for garnish
Preheat the oven to 400F. Place Brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the Brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.
Divide the chicken and Brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.