Quick Chicken with Asparagus and Provolone
Submitted By: Rosanna
Chicken breast halves are breaded and browned, then topped with
asparagus and Provolone cheese and simmered in chicken broth.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 4 servings
INGREDIENTS
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
DIRECTIONS
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.
For what is it to die, but to stand in the sun and melt into the wind?
Kahlil Gibran
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