Serve the chicken with extra sauce and the Brussels sprouts on the side.Return everything to the oven for 3-5 minutes. Spoon the sauce over the chicken, coating each piece.If the sauce stiffens, warm in the microwave or on the stove. Combine all ingredients in a bowl until smooth and creamy. Bake for 20 minutes, until the chicken is cooked through.

Add the Brussels sprouts and shallots to the other side of the pan and toss with 2 tablespoons oil, salt, and pepper.Place the chicken on one side of the prepared baking sheet. Dredge the chicken in batches through the crumbs, tossing to coat. Add the cornflakes, flour, and a pinch of salt to another bowl. Line a baking sheet with parchment paper or grease with oil. 2 tablespoons extra virgin olive oil, plus more for drizzling.

2 pounds boneless chicken breasts or thighs.

Head to the site to learn more about this recipe. Ingredients/Instructions from Half Baked Harvest. I must have had some thick pieces because there was still some pink at 20 minutes. I also added a tad bit more cayenne pepper to the sauce because I love spicy! Finally, I ended up cooking the chicken and Brussel sprouts close to 35 minutes, which was significantly more than the 20 minutes the recipe calls for. I swapped crushed corn flakes with Panko bread crumbs we already had in the pantry. I followed the instructions pretty spot on except for a few changes. Paul and I LOVED this recipe and we will definitely be making it again. The only downside to trying out new recipes is sometimes it leads to using 4 pans, 3 bowls and a million spatulas, spoons and other cooking utensils. What initially drew me to this recipe is the fact that everything is cooked on one pan, which is great for busy schedules. When cooler weather approaches, I find myself looking forward to cooking and trying new things in the kitchen. I like to start the work week off right with a yummy recipe on Monday night. In a bowl, combine the basil, oregano, 1-2 cloves grated garlic, fennel, and a pinch each of red pepper flakes, salt, and pepper. Meanwhile, in a medium bowl, whisk together the powder sugar, vanilla, and 2 tablespoons hot milk, adding the milk to thin the frosting as desired. She recently posted on Instagram her Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts recipe and I clicked save right away. Brush the pop-tart with the beaten egg and bake for 30-35 minutes, until the crust is golden brown. Bake for 30 to 35 minutes, until the center is just set. Every so often a recipe catches my eye that I think would make a great week day meal (quick/easy) and Paul would enjoy. Use a knife to lightly swirl the caramel around, dont over mix. My sister introduced me to Half Baked Harvest about a year ago and I have been hooked since.

Half baked harvest sheet pan