1 chicken thigh
1 Cup to 1.5 cups fresh broccoli florets
pre-heat oven to 450.
Cut the florets off a head of broccoli (approx a cup to a cup and a half.) Put in a baking dish and drizzle with EVOO and sprinkle dried garlic (would have used fresh but didn’t have any) salt, pepper, mix with a fork, and then sprinkle with Parmesan cheese and put in oven.
For the chicken, cut off the skin (I know, tisk tisk) and dry with a paper towel. Then take two bowls, one with an egg, scrambled, and one with Parmesan, and dip the chicken thigh in the egg mixture, coat with Parmesan and repeat.
Preheat a pan on the stove with olive oil so it’s hot, and add the chicken, “frying on both sides” for about 3-5 minutes, or until the egg and Parmesan has made a nice brown coat, then put in the oven with the broccoli.
I set a timer for 20 mins and both were perfect. I did however mix the broccoli around half way through so it cooked thoroughly.