Ingredients

• 2 large eggs
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground pepper
• 4 skinless, boneless chicken breasts (about 6 ounces each)
• 1 1-pound bag broccoli florets
• 1 cup grape tomatoes (about 6 ounces)
• 2 tablespoons extra-virgin olive oil, plus more for frying
• 2 cups panko breadcrumbs
• 1 tablespoon cornstarch
• Cooked white or brown rice, for serving

Instructions

1. Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
2. Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
3. Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
4. Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos