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Parmesan-Crusted Chicken with Tomato Asparagus Sauce
Ingredients
4 skinless chicken breast halves, boned and defatted
1/2 cup grated Parmesan cheese
Tomato Asparagus Sauce
1/4 cup minced red onion
2 tsp extra virgin olive oil
2 med tomatoes, diced
4 stalks asparagus, diced
2 tsp white balsamic vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 lg eggs
Pinch sea salt
Pinch freshly ground black pepper
Instructions
Preheat oven to 400F. Lightly pound chicken with a meat mallet to 1/2-inch thickness.
In a medium sauté pan, sauté shallots in olive oil over medium heat until translucent. Add remaining ingredients for sauce and sauté 5 more minutes. Set aside.
Lightly coat a large sauté pan with canola oil. Place over medium heat.
In a medium bowl, beat eggs with salt and pepper. Spread Parmesan on a large plate. Dip chicken in egg wash and dredge in Parmesan. Gently place chicken in hot pan and cook over medium-high heat until golden brown, about 1 minute on each side.
Transfer to a baking pan and bake for 15 to 20 minutes, or until chicken is cooked through. Serve with 1/4 cup sauce.
Nutrition
| Calories | 285 |
| Protein | 36g |
| Sodium | 686mg |
| Carbohydrates | 7g |
| Fat | 12g |
| Fiber | 1g |
| Cholesterol | 188mg |
| Servings | 4 |