Bruschetta Chicken & Asparagus
Ingredients
1 bunch asparagus spears
1 stick butter
½ cup fresh Parmesan cheese
½ cup Panko crumbs (we used Kikkoman’s gluten free)
½ cup fresh mozzarella cheese
4 boneless chicken breasts (cut into large cubed slices)
1 cup small grape tomatoes
¼ cup virgin olive oil
Sea salt and fresh pepper to taste
¼ cup fresh basil
1 teaspoon oregano
1 lemon
Prep Time :10 minutes
Cook Time:25 minutes
Cool Down Time :10 minutes
Total Time :45 minutes
Directions
Preheat oven to 425 degrees
Cut ends of asparagus and lightly season with olive oil, sea salt, and a pinch of butter and set aside
In a separate bowl – mix olive oil, panko, sea salt, oregano, and mozzarella cheese and set aside Marinade chicken with sea salt and pepper – add mounds of panko mozzarella mixture from previous step
Bake in oven for 15 minutes
Bake asparagus for 10 minutes as you continue to bake chicken When you are one minute from completing the temperature on the asparagus
– sprinkle Parmesan cheese on the vegetable
Finely dice tomatoes into small pieces
Pick basil stems and chop into small pieces
Combine tomatoes, basil, lemon juice from fresh lemon, drizzle of olive oil and pinch of sea salt & fresh pepper and mix
Remove chicken and asparagus from oven and allow to cool down for five minutes Garnish with bruschetta mix and enjoy!
Stop by for a treatment and grab this weeks latest recipe!
Leave A Comment