Garlic Parmesan Chicken with Brussels Sprouts

Ingredients:

• 1/2 c. panko breadcrumbs
• 1 c. freshly grated Parmesan
• extra-virgin olive oil
• 1 lb. Brussels sprouts, trimmed and halved
• 1 1/2 lb. boneless, skinless chicken breast
• kosher salt
• Freshly ground black pepper
• 2 tbsp. butter
• 3 garlic cloves, minced
• 1 yellow onion, chopped
• 1 c. low-sodium chicken stock
• 1 tbsp. balsamic vinegar

Directions:

• Preheat oven to 450 degrees F. In a small bowl combine panko, Parmesan, and 1 tablespoon olive oil. Set aside.

• In a large sauté pan over medium-high heat add drizzle of olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 2 minutes. Transfer to a plate. Season chicken on both sides with salt and pepper. Add more olive oil and sear chicken until golden brown on both sides; transfer to a plate.

• Melt butter in pan over medium heat; sauté garlic and onion with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 1 minute. Add chicken stock and balsamic vinegar.

• Return chicken and brussels back to the sauce. Divide cheese and breadcrumb mixture evenly among chicken breasts. Bake 15 minutes.