Bruschetta Chicken & Asparagus


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


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!

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