“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Chicken with Asparagus


4 skinless boneless Chicken Breasts
14.5 oz can Chicken Broth
5 TB Olive Oil
2 Eggs, beaten
1 cup Italian-style dry bread crumbs
4 slices Provolone Cheese
1 bunch Fresh asparagus,divided into 4 groups
Garlic Salt and Lemon Pepper to taste


Created on September 28th, 2009

Using a pan, flatten chicken breast between 2 sheets of parchment paper. (this will help them cook more evenly)

In a large skillet, heat olive oil over medium heat.

Season Chicken breasts with garlic salt and lemon pepper.

Dip chicken breasts in egg; then coat with bread crumbs.

Place chicken breasts in skillet and brown on both sides.

Once chicken is browned; add broth to skillet.

Place a group of asparagus on top of chicken breast.

Lay a slice of cheese on top of asparagus.

Cover skillet and cook over medium heat for 15 minutes or until chicken is no longer pink inside.

Serve and enjoy!

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