Lemon Parmesan Chicken with Asparagus

For some reason the last month had seemed so much busier than normal. With making final preparations for our baby to come, board exams, vacations, busy clinical rotations, and organization projects, dinners have become a much more difficult task to make happen each night. I have always loved one pan or one pot meals, but I appreciate them even more now. I am pretty obsessed with lemon, parmesan, and bread crumbs mixed together and served with anything, but chicken and asparagus are especially good with this combo. All you need is ten minutes of prep and twenty minutes to cook to have this pretty much foolproof and incredibly satisfying weeknight dinner.

Lemon Parmesan Chicken with Asparagus

 

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Serves: 4-6 servings

Ingredients

• ¾ cup panko bread crumbs
• ½ cup freshly grated parmesan cheese, divided
• 2 lemons, zested and juiced
• ⅓ cup AP flour
• 1 tablespoon lemon pepper
• 8 tablespoons butter, melted
• 4 large cloves of garlic, minced
• 1½ lbs boneless skinless chicken cutlets (or breasts pounded thin)
• Salt and freshly ground pepper
• Olive oil
• 1 large bunch asparagus, washed and trimmed

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment.
2. Set up a dredging station to make the chicken by placing three shallow bowls or deep plates next to each other by your prepared baking sheet. In one bowl, stir together bread crumbs, ½ cup parmesan, and zest from lemons.
3. In another bowl, stir together flour and lemon pepper.
4. In the last bowl, add melted butter, juice from lemons, and garlic. Remove about half the mixture and set aside in a small bowl.
5. Lightly season chicken with salt and freshly ground pepper. One at a time, dredge chicken in flour mixture, then butter mixture, then breadcrumb mixture. Place on baking sheet, and continue with remaining chicken. Drizzle tops lightly with a little olive oil and place in the oven. Bake for 10 minutes.
6. Remove pan from oven. Add asparagus to the pan. Drizzle asparagus with remaining butter/lemon mixture, tossing to coat. Season with salt and pepper. Return pan to oven, and continue to bake another 8-10 minutes, until chicken is cooked through. Serve.
7. In a shallow bowl or plate, stir together

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