Preheat the oven to 400°F (200°C). In one bowl, mix the parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper. In another bowl, beat the eggs. Dip each chicken breast in the egg, then coat with the parmesan mixture.

Prepare the Vegetables

Wash the fingerling potatoes and broccolini. Cut the potatoes in half lengthwise.

Cooking

Roast the Vegetables

Place the fingerling potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, then add the broccolini and roast for another 10 minutes until tender.

Cook the Chicken

While the vegetables are roasting, heat a skillet over medium heat with a little olive oil. Add the coated chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through.

Making the Sauce

Prepare the Lemon Butter Sauce

In a small saucepan, melt the butter over low heat. Stir in the lemon juice, chopped basil, and season with salt and pepper. Remove from heat once combined.

Serving

Plate the Dish

Serve the parmesan crusted chicken alongside the roasted fingerling potatoes and broccolini. Drizzle with lemon butter sauce and garnish with extra basil if desired.