SHEET PAN PARMESAN CHICKEN WITH ASPARAGUS AND TOMATOES

INGREDIENTS:

1 cup plain bread crumbs

1/3 cup grated parmesan cheese

1 tsp. black pepper, divided

1 tsp. sea salt, divided

3 eggs

2 tbsp. water

1/2 tsp. garlic powder

1/2 tsp. onion powder

4 skinless boneless chicken breast halves (about 2 1/2 to 3 pounds)

1 generous tbsp. vegetable oil

cooking spray

1 pint grape tomatoes

1 lb. fresh asparagus

4 tsp. extra virgin olive oil

1/2 lemon

INSTRUCTIONS:

Preheat oven to 400 degree F.

In a shallow container, add eggs, water, 1/4 teaspoon pepper, 1/4 teaspoon salt, garlic powder, and onion powder. Whisk until well blended.

In a second shallow container, add bread crumbs, parmesan cheese, 1/2 teaspoon pepper, and 1/2 teaspoon salt. Blend well.

Coat a baking sheet with vegetable oil. Set aside.

Cut each breast into two flat cutlets by placing one hand on top of the chicken and making a horizontal cut along the breast with the other. Place cutlet in the bread crumb mixture to coat both sides. Dip in egg mixture. Place back in bread crumbs, coating both sides. Place chicken on prepared baking sheet. Repeat breading the remaining pieces. Coat the top of the chicken with cooking spray. Bake on the lower half of the oven for 10 minutes.

In the meantime, cut and discard the lower third off each asparagus spear. Place the rest on one half of a second baking sheet. Add tomatoes to the other half. Drizzle with olive oil. Sprinkle on 1/4 teaspoon pepper and 1/4 teaspoon salt. Use hands to gently toss the vegetables to work in oil and seasoning. 

Once the chicken has baked for 10 minutes. Place the vegetables on the middle rack. Move the chicken to the top rack. Bake for 10-15 minutes, or until the internal temperature of the chicken is 165 degrees and the asparagus are tender crisp. Remove from oven. Squeeze lemon over the asparagus.

Serve as is or with crusty bread.

Makes 4 servings.

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