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Breaded Chicken With Asparagus

Prep time: 40 minutes

What you need:

  • 1/2 c. Panko breadcrumbs
  • 1/4 c. Romano cheese
  • 8 oz. 99% fat-free boneless skinless chicken breasts (4 breasts)
  • flour for coating chicken
  • 1 egg
  • 4 lemon wedges, optional
  • 1 tbsp. plus 1 tsp. canola oil, divided
  • 1 lb. fresh asparagus

What to do:

  1. In a shallow dish, mix the breadcrumbs and cheese.
  2. Sprinkle flour on both sides of each of the chicken breasts.
  3. Whisk the egg in a medium-sized bowl. Dip both sides of the floured chicken breasts in the whisked egg, and then coat each side with the cheese/breadcrumbs mixture.
  4. Heat 1 tbsp. oil over medium heat in a skillet and then place the coated chicken breasts in the pan.
  5. Cook the chicken over medium-high heat until both sides of the chicken are brown and the internal temperature is above 165°F (73°C). Remove chicken from pan and set aside.
  6. To the same skillet, add a tbsp. of water and 1 tsp. of canola oil. Place asparagus into the skillet and cook over medium heat until tender.