INGREDIENTS:

Chicken fillets: 4

Parmesan cheese, grated: 50 gm

Breadcrumbs: 200 gm

Rosemary: 1 sprig

Black pepper powder: 1/2 tsp

Salt to taste

Butter: 6 tbsp

Garlic, chopped: 2

Asparagus: a bunch

Almonds, slivered: 2 tbsp

Lemon juice: 1 tsp

 

METHOD

  1. Take a bowl, add Parmesan, breadcrumbs, rosemary, black pepper powder & salt.
  2. Heat a pan, add 3 tbsp butter & allow to melt.
  3. Add garlic & let cook for 30 seconds.
  4. Remove & dip each chicken fillet into the garlic butter.
  5. Then roll each of them into the Parmesan mix & remove.
  6. Preheat an oven at 180 deg C for 10 mins.
  7. Place each chicken fillet on a greased baking tray & bake them for 40-45 mins until golden brown.
  8. Take care to change sides halfway through, drizzling the butter garlic mixture over it.
  9. In the meanwhile, heat a pot full of water, add salt & dunk in the asparagus spears for 10 mins, until tender.
  10. Remove into a bowl & keep aside.
  11. Melt the remaining butter in a pan, add almonds slivered & cook for 3 mins, till they turn a golden brown.
  12. Remove from heat & sprinkle lemon juice.
  13. Pour over the boiled asparagus.
  14. Serve the baked chicken fillets along with the asparagus.                                                                                                                  NOTE: This is a satiating meal on a hot sultry day. More accompaniments could be crisp mixed lettuce with a dribble of balsamic reduction sauce, in which brown sugar has been added. Enjoy!

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