Cooking directions

1. Prepare the Chicken:
   Preheat your oven to 200°C (400°F). Lightly grease a baking tray with cooking spray and set it aside.

2. Marinate the Chicken:
   In a large bowl, whisk together the egg, lemon juice, minced garlic, fresh parsley, salt, and pepper.
   Dip each piece of Sadia Tender Chicken Tender Breast into the egg mixture, ensuring an even coat.
   Refrigerate the marinated chicken for at least 30 minutes to allow the flavors to meld and the chicken to absorb the marinade’s moisture and tang.

3. Coat the Chicken:
   In a separate bowl, combine the breadcrumbs and grated Parmesan cheese.
   Once the chicken is marinated, dredge each tender in the breadcrumb mixture, pressing lightly to ensure the coating sticks evenly.

4. Prepare the Veggies:
   Arrange the coated chicken on the prepared baking tray.
   Surround the chicken with quartered potatoes, ensuring they are spread out in a single layer for even cooking.
   In a small bowl, mix the melted butter, garlic, and salt. Pour half of the butter mixture over the potatoes and toss to evenly coat them.

5. Bake the Dish:
   Place the baking tray in the preheated oven and bake for 15 minutes.
   After this time, carefully flip each piece of chicken to ensure even cooking on both sides.

6. Add the Green Beans:
   Once flipped, move the potatoes to one side of the tray and add the Sadia Cut Green Beans around the chicken on the other side.
   Drizzle the remaining garlic butter over the green beans and return the tray to the oven.
   Broil on medium-high heat for an additional 10 minutes or until the chicken is golden, crispy, and cooked through, and the potatoes are tender.

7. Serve:
   Once done, remove the tray from the oven and sprinkle the dish with fresh chopped parsley for garnish.
   Serve immediately for a wholesome, satisfying meal.