One-Pan Parmesan Chicken with Turnips and Asparagus

1 1/2 T. extra virgin olive oil, divided

sea salt

1 lb. skinless boneless chicken thighs

2 eggs, lightly beaten

3/4 cup Progresso Panko Italian Style Breadcrumbs

1/3 cup finely grated Parmesan cheese

3 T. minced parsley, divided

2 small turnips (about 1/2 lb.), trimmed, peeled, and cut into 1/4-inch thick slices

black pepper

1 lb. asparagus

1 large spring onion or 4 small spring onions, trimmed and cut into thin strips

 

Preheat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Sprinkle both sides of chicken with sea salt, and then, using a meat tenderizer (so that’s what those things are for) or a rolling pin, lb. and/or roll chicken to 1/4-inch thick. Trim any little bits of chicken that aren’t firmly attached and reserve for another use. In a wide, shallow bowl, combine Progresso’s Panko Italian Style Breadcrumbs, Parmesan, and 1 T. parsley. Immerse chicken thighs in egg mixture and lift, letting any excess egg drip off, and then press into panko mixture; flip, and press other side, lift chicken out and give it a gentle shake. Set breaded chicken on baking sheet. Repeat for remaining pieces. In a small bowl, toss turnips with 1 T. olive oil, and sprinkle with sea salt and pepper. Scatter turnips around chicken pieces. Slide sheet into oven and bake for 12 minutes. Meanwhile, rinse asparagus well. Break off woody ends, about a third of the way down. If asparagus spears are thicker than 1/2-inch, slice them in half, starting at the base and moving up. Drizzle asparagus and spring onion(s) with remaining 1/2 T. olive oil, and sprinkle with sea salt. Pull baking sheet from oven. Flip turnips, make a bit of room on the sheet, and add asparagus and onion. Bake an additional 8 – 12 minutes, or until chicken is golden and the internal temperature has reached 165 degrees F. Chicken can either be served as a fillet or cut into thin strips.