Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves
- •5 tablespoons olive oil
- •2 eggs, beaten
- •1 cup Italian-style dry bread crumbs
- •1 (14.5 ounce) can chicken broth
- •1 (10 ounce) can asparagus, drained
- •4 slices provolone cheese
Instructions
- Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
- When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
- Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
Nutritional Facts
Per 4 servings
- Calories: 563
- Carbohydrate: 24g
- Fat: 33g
- Fiber: 3g
- Protein: 43g
- Sugar: 2g
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