This easy meal is full of flavor, and proof that you don’t need to fry up chicken to get the crispiest cutlets!
Boneless chicken breasts are breaded and then oven-baked, and come out just as crispy as pan-fried – with no mess and much less oil!
They’re served along roasted asparagus and topped with the most delicious dressing, made from chopped artichoke hearts, parsley leaves and shaved parmesan!
Chicken and Asparagus with Cheesy Artichoke Dressing:
- 2 – 3 large boneless chicken breasts
- Salt and pepper
- 2 large eggs, beaten to blend
- 2 cups panko
- 3 tablespoons melted butter
- 1 – 2 pounds asparagus, trimmed
- 2 tablespoons olive oil, divided
- 12-ounce jar artichoke hearts, drained and chopped
- 1 cup chopped flat leaf parsley
- 1 cup shaved parmesan
- 2 teaspoons fresh lemon juice, plus wedges for serving
Preheat the oven to 450 degrees with racks in the upper and lower thirds. Line 2 baking sheets with foil; spray one sheet with non-stick cooking spray.
Use a large sharp knife to slice through each chicken breast horizontally, being careful not to cut all the way through. Open up like a book and season with salt and pepper.
Dip the cutlets in eggs, followed by the panko, and place on the sprayed baking sheet. Drizzle with the melted butter. Place the asparagus in a plastic bag and add 1 tablespoon of the olive oil, salt and pepper – shake to coat thoroughly and place on the second baking sheet.
Put the asparagus on the lower rack and the chicken on the upper rack. Bake the asparagus for 6 minutes and remove from the oven. Continue baking the chicken till cooked through, about 6 – 10 minutes more. Raise the oven temperature to broil and broil the chicken till golden brown in spots. Season with salt and pepper.
Toss the artichoke hearts, parsley, cheese, lemon juice and remaining tablespoon of olive oil in a bowl. Season with pepper. Top the chicken with the dressing and serve with lemon wedges and asparagus.