Print This Recipe
Roast Chicken and Sauteed Asparagus Spears

2 6oz. - 8oz. boneless chicken breasts
1 lb. fresh asparagus spears

Prep your chicken breasts by cleaning them, pulling off excess skin and fat, then pat dry in a small bowl, mix together these spices:

1/2 tsp.dry basil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. sugar
1 tsp. salt
1 tsp. pepper
1/4 tsp. thyme
2 tbsp. paprika

Mix well and sprinkle generously on both sides and set aside in the fridge. PREHEAT OVEN TO 375 degrees prep your asparagus spears by washing and breaking off natural the large end *blanch your asparagus and set them aside in cold water in a small bowl add and mix:

1/2 cup of seasoned italian bread crumbs
1/4 cup of grated parmigiano cheese
salt and pepper to taste
4 tbsp. olive oil

Place asparagus on cookie sheet and spoon mixture over the top and bake for 15-20 minutes.

Pre-heat a good fry pan on high heat and add 2 tablespoons of olive oil or vegetable oil add one tablespoon of butter to pan and bring heat down to medium saute' chicken breasts 3 minutes and 32 seconds on one side and 2 minutes 47 seconds on the other then take off stove top and place on center rack GET THE TABLE READY!!!

Everything should be ready at the same time. Asparagus had a five minute head start. SO..chicken breasts are done in fifteen.Take chicken breast out and put on plate. In the pan add 1 tbsp. of butter and 1/4 cup of white wine and a squeeze of lemon and deglaze the pan, reduce and drizzle over chicken. Add your asparagus to plate next!

Make your plate beautiful with a gifted, artistic presentation (you and I both know you have always had that talent). Sit down, don't attack this meal...give it a Norton (he was on the Honeymooners), then enjoy!


Print This Recipe