This was a delicious meal, that was stimulating to eat thanks to the new textures with the way the food was prepared.  The crunch of the chicken left is super tender on the inside with a fun crunch on the outside.  Roasted broccoli was a new texture to eat the broccoli with…careful not to over roast!

Parmesan Crunch Chicken served our cute family, by us eating more vegetables, and only 1/4 our meal supplied by an animal product… read below to find a link to an interesting article stating if we eat more then 20% animal products we are guaranteed a degenerative disease.

Start the party with the shopping list:

  • 4 Boneless, Skinless Chicken Breasts (we prefer organic)
  • 2 Eggs
  • 3/4 Cup Panko Breadcrumbs
  • 2 pounds Sweet Potatoes
  • 2 pounds Broccoli
  • 1 Lemon
  • 2 Tablespoon Butter
  • 1/2 Cup Grated Parmesan Cheese
  • 1/4 Cup Mayonnaise
  • 1/4 Cup All-Purpose Flour
  • Spice Blend:
    • 3/4 tsp. Onion Powder, 3/4 tsp. Garlic Powder, 1/4 tsp. Smoked Sweet Paprika, 1 tsp Dried Parsley, 1/4 tsp dried celery seed


  1. Prep work: Heat oven to 475’F. Wash and dry product.
    • Get water warming up to a Boil with salt added while you cut your Veggies.
    • Cut Broccoli into bite size florets
    • Peel and dice sweet potatoes into medium size cubes.
    • Cut Lemon into chunky wedges
    • Crack egg into a bowl and beat until smooth.
  2. Roast the broccoli:
    • place the broccoli on a sheet pan, then drizzle with alive oil, salt, and Pepper.  Toss together to mix.
    • Roast 20-22 minutes, or until lightly browned and tender.
    • See below and begin cooking sweet potatoes…
    • Remove from oven then squeeze 1 lemon wedge over top.
  3. Cook & Mash Sweet Potatoes:
    • While broccoli roasts, boil sweet potatoes, and cook for about 15 min, or until tender when poked with a fork.
    • See below and coat the chicken…
    • Turn off heat, drain water from pot, then add butter.
    • Using a fork mash, then season with salt & Pepper if needed.
  4. Coat the Chicken:
    • While sweet potatoes cook
    • Combine flour, 1/2 spice blend, a little salt n pepper in a medium size bowl.
    • In a separate bowl, combine cheese and breadcrumbs.
    • Pat chicken dry with paper towel, season with salt & pepper on both sides.
    • One breast at a time dip in the following order: 1. Flour Mixture; 2. Beaten Eggs; 3. Breadcrumbs.
    • Place on a plate when finished.
  5. Cook the Chicken:
    • Place a paper towel over a plate.
    • In a large pan (I prefer to use Cast Iron to use something natural with added benefit of adding iron to my meals.
    • Heat a thin layer o foil on medium until hot.
    • *Breadcrumbs should sizzle when you add them to know it’s hot enough
    • Add Chicken and cook4-6 minutes per side, or until golden brown and cooked through.
    • Mix Ranch dressing, while chicken cooks….
    • Place on paper plate to allow oil to drip onto paper towel.
  6. Ranch dressing sauce:
    • In a small bowl, combine the mayonnaise, remaining spice blend, and the juice from the remaining lemon wedges.
    • Add salt & pepper to taste.
    • OR
    • Make Cachay’s FAMOUS Ranch Dressing, Click here


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