Crispy Chicken with Baked Broccoli

Ingredients:

• 2 large eggs
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 2 tsp chopped fresh thyme
• 4 boneless, skinless chicken breasts (about 170g each)
• 450 g broccoli florets
• 1 cup grape tomatoes (about 170 g)
• 2 tbsp extra-virgin olive oil + extra for frying
• 2 cups panko breadcrumbs
• 1 tbsp cornstarch
• Cooked white or brown rice, for serving

Preparation:

1. Position racks in the upper and lower thirds of the oven; preheat oven to 450°F (230°C).
2. In a large bowl, combine the eggs, mustard, garlic, thyme, 0.5 teaspoon salt, and a pinch of freshly ground black pepper. Add the chicken and stir. Let sit for 10 minutes.
3. On a rimmed baking sheet, combine the broccoli, tomatoes, olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Bake on the top rack of the oven until the broccoli is tender and golden brown and the tomatoes have burst, about 25 minutes.
4. Meanwhile, mix in a shallow bowl panko breadcrumbs, cornstarch, and 0.5 teaspoon salt. Remove the chicken from the marinade, let any excess drip off, and roll it in the breadcrumb mixture to coat completely.
5. In a large oven-safe skillet, heat about 1/4 inch (0.5 cm) of olive oil over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom rack of the oven; cook until the chicken is cooked through, about 2 minutes. Serve the chicken with vegetables and rice.
   
   Note
   
   If you're cooking with children, teach them how to remove the leaves from thyme sprigs: run your fingers along the stem in the opposite direction of leaf growth. They'll snap right off!