Crispy chicken with roasted broccoli and tomatoes

1. Heat oven to 425°F. Line two baking sheets with aluminum foil. In medium bowl, toss broccoli florets and cherry tomatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Scatter vegetables on one baking sheet. Bake for 15 minutes; stir and reduce heat to 400°F.
2. Meanwhile, in a shallow bowl or pie plate, combine beaten egg, remaining 1 tablespoon olive oil, ranch dressing, remaining ¼ teaspoon salt, and remaining ½ teaspoon ground black pepper. In separate shallow bowl or pie plate, combine panko and Parmesan cheese. 
3. Gently pound chicken breasts to maintain an even thickness throughout. Working with one breast at a time, dip in egg mixture, then dredge in panko mixture. Place chicken breasts on foil-lined baking sheet. Bake in 400°F oven until chicken is golden brown and an instant-read thermometer reads 165°F, around 18 minutes. Serve chicken with roasted broccoli and tomatoes.*

* Broccoli can turn quite dark when roasted, but its blackening doesn’t mean that it’s burning. If the deepened color bothers you, loosely cover the roasting vegetables with aluminum foil when stirring at the 15-minute mark.