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…
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