Whisk together the egg, lemon juice, garlic, parsley, salt and pepper.
Place the boneless, skinless chicken breasts in a large baking dish.
Pour the marinade over the chicken making sure the chicken is completely covered.
Cover and place the baking dish in the refrigerator for the chicken to marinade for at least an hour.
After the chicken has marinated, combine the breadcrumbs and the Parmesan cheese together in a shallow dish.
Add the chicken to the dish and coat each piece of chicken with the breadcrumbs and Parmesan cheese mixture.
Place the chicken onto a prepared sheet pan that's been covered with aluminum foil and sprayed with non-stick cooking spray. Set aside while you prepare the potatoes.
Place the butter in a microwave safe bowl.
Melt the butter in the microwave and then add the garlic, salt and pepper.
Place the baby red potatoes in a bowl and then add about ¾ of the butter mixture on top.
Toss the potatoes and make sure they're coated completely.
Add the potatoes on either side of the chicken that is on top of the sheet pan.
Bake in a 400 degree preheated oven for about 15 minutes.
Take the sheet pan out of the oven and flip the chicken.
Return the chicken and potatoes oven to cook for an additional 10 to 12 minutes or until the chicken reaches an internal temperature of 165 degrees.
Serve immediately.
Notes
If there is no room on your sheet pan for the asparagus, line another sheet pan with aluminum foil and bake for the additional 10 to 12 minutes the chicken and potatoes need to finish baking.
The chicken is done when it reaches an internal temperature of 165°F
The potatoes are done when they are fork tender and crispy.