#00500 Frank's Chicken Breast on a bed of Asparagus, Peppers, and Onions (04/06/08)
Frank's Chicken Breast on a bed of Asparagus, Peppers, and Onions
6 large asparagus spears
2 chicken breast tenders, seasoned with saqlt and pepper (about 3 oz)
1/2 green pepper cut in thin strips
1/2 onion slice thin
2 tbsp grated parmesan cheese
1/3 cp bread crumbs
2 tbsp olive oil
2 tbsp butter
1 - Snap bottom fibrous sections of asparagus spears.
2 - Cover with salted water and cook until crispy tender(about 5 minutes).
3 - Remove, drain, and set aside.
4 - Heat oven proof skillet and add olive oil
5 - Saute' pepper strips and onion slices until onions are translucent.
6 - Remove and set aside then in the same skillet add the butter and
saute' the seasoned chicken tenders for 1 - 1 1/2 minutes per side.
7 - Remove the chicken pieces and set aside.
8 - Layer the asparagus spears on the skillet bottom, then add onions and peppers.
and chicken tenders, and top with bread crumbs and parmesan cheese.
9 - Bake for about 10 minutes in a preheated 400 degree oven.
Comment - Made this one for the 2 of us for dinner this evening. Turned out great!
Hope you like it!
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Thanx! -- Frank