Sheet Pan Crispy Parmesan Garlic Chicken

Sheet Pan Crispy Parmesan Garlic Chicken 4 chicken breasts salt and pepper 2 eggs ¼ cup milk 2 cups panko 2 cups parmesan cheese, shredded 1 Tablespoon Italian Seasoning 1 teaspoon garlic powder 1 Pound baby potatoes, I used both red and gold potatoes, quartered 1 bunch asparagus, cut into 3rds salt and pepper 2 Tablespoons olive oil Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, italian seasoning, and garlic powder. Salt and pepper the chicken and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan. In two medium sized bowls add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan. Bake for 15 minutes, then flip the chicken over and add the asparagus and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.