Recipe by Rosanna
"Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus."
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skinless, boneless chicken breast halves
Italian-style dry bread crumbs
1 (14.5 ounce) can
1 (10 ounce) can
We really enjoyed this recipe! I also used fresh asparagus and based on another review, tenderized the chicken with a mallet before dredging and breading. I did make one other sub, which was to use 1/2 the broth and about 1/2 cup of white wine. YUMMY.
I needed a recipe quickly b/c I had asparagus that had been in the fridge too long. So I stumbled upon this recipe. Lemme tell you, my wife and I loved it. The asparagus was still crisp and not soggy. The provolone added that nice touch of flavor to the chicken. Took me less time then the recipe called for. Only complaint was that I like my cheese only partially melted, and this recipe has the provolone completely melting, to the point it almost disappears. Next time, I'll add the provolone just removing from the heat, or right before serving. Wonderful recipe nonetheless.
I have been making a version of this recipe for years. I cook the breasts in the oven first with no breading, just seasoning (salt, pepper, garlic powder). Then after 30 minutes, I put on sliced tomatoes, then provolone cheese. Back in the oven until cheese melts. The tomato gives it a great taste. My boyfriend still loves the asparagus better, but the rest of family likes the tomato version best. No sauce but it doesn't need it. Very moist.
Fantastic! I went out on a limb and made this for company without ever trying it first. It was easy, delicious and looks impressive on the plate. I needed only one egg to dredge the breasts in. And, like the other reviewers, I used much less broth, probably only 1/2 cup. I also used fresh asparagus. No need to saute or steam beforehand, it steamed perfectly in the 15 min. stated in the recipe. Also I waited till the very end and then laid the cheese on top. It melted quickly in a minute or two. I can't wait to make this again! It is so good and super fast!
This was outstanding and very quick and easy to prepare. Made it for the first time last night and everyone loved it! I only varied from the recipe on two items. I pounded the chicken breasts and I placed the cheese on top at the very end of cooking. Both ideas came from previous comments. After eating it, although delicious as it was, next time I make this I will use less broth and put a layer of cheese on the breasts before putting the asparagus on top. Then I will add another layer of cheese on top of the asparagus at the end of the cooking time to just barely melt. The only comment from my family was that they would have liked cheese melted on the chicken. The way I did it, all the cheese ended up over the asparagus with none on the chicken.
I'm giving this five stars because of the ease of making it AND the way it turned out. I had 1 1/2 pounds of chicken and one bunch of fresh asparagus that I used along with fat-free, reduced sodium chicken broth and the cheese. My family liked it and commented on how tender it was. I've had a dish similar to this at a restaurant where they also had portabello mushroom on top of the chicken and it was very close in taste and quality!
I added a bit of parmesan cheese to the breadcrumbs - yum! Seems like 1/2 can of chix broth would be plenty for next time. Very easy and elegant - will be a great company dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken with Asparagus and Provolone
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 563
** Calories from Fat: 292
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