1 & 1/2 lbs boneless, skinless chicken breasts or tenders
1/3 cup flour
1 cup panko*
1 cup parmesan cheese
1 tsp dried parsley
1/2 tsp garlic powder
1 tbsp minced garlic
8 tbsps melted butter
1 tbsp lemon pepper seasoning
1 pound asparagus
3 tbsps olive oil
1 sliced lemon & fresh parsley for topping
Preheat oven to 400° F. Line a large sheet pan with parchment paper/foil & set aside.
Grab three bowls & add the flour to one bowl.
Combine the panko, 1/2 cup of the freshly grated parmesan cheese, dried parsley, garlic powder, & about 1/2 teaspoon each of salt & pepper. Stir. Set aside.
In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, & 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture & set aside in a small bowl.
Slice chicken breasts to the size of tenders (about 1 & 1/4 inch strips) or use chicken tenders.
Coat in flour, heavily dredge in garlic lemon mixture, & then coat in the Parmesan panko mixture.
Place on prepared sheet pan. Use any remaining Parmesan panko mixture & sprinkle over chicken. Sprinkle lemon pepper seasoning over the tenders.
Bake in preheated oven for 10 minutes then remove to flip the chicken over.
Place the asparagus next to the chicken & drizzle the reserved lemon butter sauce over it. Also, sprinkle the remaining 1/2 cup Parmesan cheese over the asparagus & toss it with tongs.
Place lemon slices over the chicken & return the pan to the oven & bake for another 10-12 minutes (or until the internal temperature of the chicken has reached 165° F).
As it finishes cooking, whisk your remaining 3 tbsps melted butter, 3 tbsps lemon juice, 1-2 tsps lemon zest, & 3 tbsps olive oil in a small bowl.
Remove pan from oven & top with the lemon mixture just created & fresh parsley.
*Panko is generally used in Japanese cooking & it can be found in the grocery store in the Asian foods aisle.
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