Quick Chicken with Asparagus and Provolone

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!

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.

This is a tremendously tastey dish. I highly recommend giving it a try.

If we could rate in halves I'd rate it a 4 1/2. It was our first time eating asparagus so we have to get used to it. I think that was the only thing keeping it from being rated a 5. I did add some sour cream to the sauce just to thicken it up a little. I loved the layer of bread crumbs! Next time I make this I think I'm going to try using green beans instead because it has a little less flavor than asparagus. I was also really suprised at how quick and easy it was. All in all, great recipe.

Great recipe! I pounded out chicken breast as others suggested to approx. 1/2" thick then dregged in egg and italian breadcrumbs with added garlic powder and a little garlic salt. I also used fresh asparagus and only 1/2 can chicken broth...very good! After asparagus and chicken was cooked I removed to a plate then added the provolone and placed in the oven at 185 degrees to keep warm. I then deglazed the pan with a little half and half and extra chicken broth. Added approx 1 tsp minced garlic, 1/2 tsp. poultry seasoning, 2 tsp. italian seasonings (basil, orregeno) 1/2 tsp chili powder and 1 tsp. salt and cornstarch mixed with a little chicken broth to thicken. Platted chicken over a bed of wild rice. Topped with a little sauce and a sprinkle of parmesan. YUM!!! Will keep this one for guest. Thanks

This really is a quick and tasty meal. One thing I would say is when buying the provolone cheese always ask for the Piccante (sharp)type as the Dolce (mild)doesn't really have the flavour or the kick to add to this very tasty meal.

My husband and I loved this recipe. I did make a few adjustments though. I added grated parmesan cheese to my bread crumbs and coated the chicken in both. Instead of pan frying in oil, I just used a light cooking spray and cooked about 3 minutes per side; it really helped to keep the crust crunchy. I topped the chicken with fresh asparagus (it stayed crunchy) and fresh portobello mushrooms. I baked it in the oven at 420, covered, for about 40 minutes; I also put a little chicken stock in the bottom of the pan so the chicken would stay moist. I added my cheese at the last 5 minutes. It came out perfect!

Wonderful, quick, fabulous... everytone ate it, and the one breast that was leftover was great for lunch.

This was an easy and delicious meal. I used a can of cream of asparagus soup and added a can of milk, used Panko breadcrumbs with about 1/2 cup of parm cheese. This was so good, I will make it again for sure. I also used fresh asparagus.

This was awesome!! I pounded the chicken thin and used only a half a can of broth (based on other reviews), and used Ian's bread crumbs -- it was superb! My boyfriend loved it too! Will definitely make again. Thanks!

Was pretty good. I also used fresh asparagus, the canned stuff I cannot stand! I agree with other reviews about the cheese being melted too much, almost to the point it was gone so I waited until about 2 minutes to being done before I put the cheese on. I will keep it in my recipes, very easy.

Pretty good for a quick and easy meal. I subbed in dry white wine for the broth to add more flavor.

Absolutely Delish! I've made it 4-5 times following the exact recipe & it has come out so juicy, tasty & yummy. Sometimes I've tried using Swiss, but I still prefer the Provolone.

This was the best chicken recipe I've tried in along time. I marinated the chicken first in olive oil and garlic. Instead of italian bread crumbs, I used half plain bread crumbs and half parmesan cheese. Unbelievably delicious, tender, and juicy! Will become a regular in my household!

We really enjoyed this recipe! The only changes I made were to add about 1/2 cup of finely chopped onion, and 2 cloves of garlic to the sauce. I sauted the onion and garlic, removed from pan, then browned the chicken. I used 1 cup of liquid, 1.3 of it being white wine. I used fresh asparagus, and when I added the liquid to the pan with the chicken, I put the asparagus in at the same time, covered the pan, and let it steam along with the chicken. I added the cheese about 3 mintues before serving. It was perfectly melted. I will be serving this recipe often, until the end of the asparagus season. I don't think I would enjoy this as much, if at all, with canned asparagus.

This was excellent and couldn't have been easier! We used sauteed mushrooms on top of the asparagus as well as the cheese which made it more delicious. Thank you for sharing the recipe, my family enjoyed it! I don't recommend swiss cheese in place of the provolone as the flavor is a bit overwhelming.

I made this last night because I had chicken and I had asparagus and needed some inspiration. I love it. It gets 5 stars because it lived up to its name, it was quick and I love that you can have all the ingredients on hand and come up with an impressive dish. I only altered it slightly and added 1 tsp of dijon mustard to the egg mixture (only used 1 egg) and that's just a chicken cutlet preference of mine. Also added some more cheese. One slice on the chicken then asparagus then another slice on top. And used fresh asparagus because I didnt even know it came in a can. Next time I am going to put some sliced tomato on the chicken, then cheese, the asparagus, then cheese again. YUM! Thanks for this recipe that easily fits into my rotation

If you are not into pounding chicken...try slicing it in half lenthwise with a sharp knife. I have quit pounding! JUST BE VERY CAREFUL... This is a great basic recipe that has lots of possibilities for changing it into something new every night. Try topping it with salsa & pepperjack, OR fresh bruschetta & mozzarella, OR broccoli & cheddar cheese, OR fresh spinach & goat/feta cheese, OR fresh mushrooms & onions & provolone OR spaghetti sauce & parm cheese served over pasta. Lots of ways to change it up.

I think this was a very good dish. My boyfriend loved it. I did a few things different though. I made the chicken as the original recipe described, but I sliced the breasts in halfs. browned them in the skillet... steamed the asparagus... I added a slice of cheese after the chicken was done before the asaparagus, on top of the asparagus and then I took the other sliced breast and placed it on top of it. I sprinkled the left-over broth, which I added about 5 oz of white wine, and drizzled balsamic vinegar as well. I added minced garlic to the breadcumbs along with FRESH BASIL. Also Parm cheese. It was very very good.

I made this dish for my husband and me for dinner this evening; we both really enjoyed it. I had a few modifications, which are: I used fresh asparagus, which I quickly sauteed in a little garlic and olive oil; after browning the chicken, I deglazed the pan with a little white wine, and like others, used only half a can of broth. I also took the recommendation of another reviewer and placed a slice of cheese on the chicken, then the asparagus, and then topped with another slice of cheese (I waited until almost the last minute, so as not to completely melt the top piece of cheese). This meal will definitely become part of my dinner rotation.

Easy and delicious. Next time, I will decrease the time asparagus cooks, 10 minutes or less, and place cheese on top at last minute or two of cooking. Also, would suggest low-sodium broth, as it seemed really salty.

I absolutely loved this recipe! I used fresh asparagus, as I do not like canned at all, and I put the cheese on at the end. Otherwise, followed the recipe exactly. My husband & I both agreed this would be added to our meals that we make on a regular basis. A very quick, easy & delicious recipe. The only thing I may try different next time is sprinkle some more Italian seasonings on top of the aspargus while it's cooking.

Yes! Outstanding! I love one pan stove top dishes. Do not usually keep provolone, but bought it for this recipe. Used the 1/2 chichen, 1/2 white wine broth. Also, out of bread crums, used seasoned croutons ground in the processor. Have made several variations using swiss, mushrooms. First time using Asparagus.

I love elaborate tasting meals that are quick...this qualifies! I accidentally dredged chicken in a bowl of shredded parmesan/romano cheese as I was not paying attention to this recipe and apparently thought I was making eggplant parmesan,lol. Cheese was from the Orzo Alfredo recipe that accompanied this meal. Anyway, I just dipped in the bread crumbs next and it turned out fabulous. I also added about half the chicken broth to simmer, used a slice of provolone cheese on top of chicken when almost done, added fresh aparagus (steamed in microwave first)and then topped with another slice of provolone. I placed lid on skillet until cheese started to melt nicely then served with pasta mentioned above, crusty bread and a nice chardonnay Estancia that paired well with both chicken and cream sauce pasta and runs about $12 or so. Fab quick meal and husband raved. Definitely try.

i really wanted to make this recipe with fresh asparagus but the ones at my grocer's were too thick & woody looking (hello canned variety). regardless, my chicken looked beautiful & tasted delicious! we also thought this dish was very good as a leftover. thank you rosanna!

Simple and sooooo good, even without the cheese.

Made this for dinner and my husband raved over it and wants to serve it when his parents visit! My two picky boys even ate it sans asparagus. I pounded the chicken first, and used a cup of broth and 1/2 cup white wine, fresh asparagus and given amounts of egg and bread crumbs to make six chicken breasts. Delicious with a great presentation. The extra sauce was poured on the egg noodles I served as a side. Yum!

Easy... my kind of a recipe! I incorporated some of the other reviewers' suggestions: cutting back the chicken broth and adding some wine. I used 3/4 c. chicken broth and 1/2 cup wine. I added 1/4 tsp. garlic powder and 1/8 tsp. pepper to the bread crumbs. I used thawed frozen asparagus spears rather than canned and I added the cheese a couple of minutes before serving... even that was too long. Next time I will add it JUST before serving (just until melted). Very, very good! Can't wait to eat the leftovers.

Great recipe and very easy. I used fresh asparagus and it steamed perfectly while cooking.

I made this last nite and it was very good, everyone liked it! I used fresh asparagus, I prefer fresh to canned. I wish I had read the reviews prior to making as I would have decreased the liquid. Half the amount would be plenty. Next time I will add the cheese closer to the end of the cooking time. It melted into the liquid a little too much but it's still a quick, easy and tasty recipe!

Took suggestions from previous reviewers - pounded chix thin, added cheese under and over *fresh* steamed asparagus, and used half the amount of stock. Next time I will use white wine instead of stock but this is a wonderfully tasty recipe!

Very easy to make and love the one skillet to clean up. I suggest you NOT add the provolone cheese until the very end or your cheese will slide/melt off the chicken. Great taste!

I really liked the idea of this recipe but because I was a little concerned about how much flavor it would have, I sprinkled the chicken with lemon pepper and let it sit in the fridge for a couple of hours. Apart from using fresh asparagus instead of canned, I made this as written, and it came out really well. Very easy, and tasty too. Thanks!

So quick and easy! Delicious and simple!

Outstanding!!! Easy and it was SO good that, for once, there were no leftovers! I used thin sliced boneless/skinless breasts and didn't change a blessed thing!

I love this recipe! It has become a household favorite because it is so tasty and one of my favorites because it is so easy to make. I prefer to use fresh or frozen asparagus rather than canned. I have used many different cheeses, whatever I have on hand, but provolone is the best so far.

I thought this was good and extremely easy. I didn't have provolone so I used 1/2 bread crumbs and 1/2 Parmesan cheese for the breading and shredded mozzarella instead of the provolone. I also used fresh asparagus and it turned out perfect. The chicken turned out very moist and flavorful. I think I may use low sodium chicken broth next time, though.

I made this for my boyfriend, and we both loved it - and it's so easy to make! Just delicious.

This was good, but not spectacular. I used fresh asparagus, which I steamed in the microwave first because I like it really soft. My provolone didn't melt totally away as other reviewers noted -- but maybe that's because I used reduced fat cheese, or maybe because I only used 8 oz of chicken stock? I think this would be better if you pounded the chicken thin and baked it after browning.

I only had 2 ingredients that needed to be used, fresh asparagus and chicken and this recipe came through for a quick easy dinner. The fresh asparagus is a must in my opinion and I also added some julienne cut sun-dried tomatoes (in oil) to each breast before layering asparagus and cheese and it was a great addition! Hubby really liked this and I just kept the chicken plain for the kiddos! Thanks for posting.

This recipe is definitely quick and pretty good. Next time I'll try fresh asparagus.

I just finished eating way too much of this. It's definately not the healthiest way to eat chicken and asparagus but it's delicious. I only made a few small changes. I used 1 cup chicken broth, fresh asparagus, and I added the provolone just a couple of minutes before it was done. I also used Panko instead of bread crumbs. I added 1/2 tsp Oregano, 1/2 tsp Basil, and 1/2 tsp garlic powder to season the panko but next time I think I will just season the chicken directly. Great recipe. Thanks.

Really delicious and easy...used fresh asparagus. Even though the cheese melted away, the taste was still going strong. Yum!!

This is delicious! I did change a few things based on previous reviews and personal preference. I seasoned the chicken with Montreal Chicken seasoning, didn't use the full amount of chicken broth, put cheese directly on the chicken before topping with asparagus and then topped with another slice of cheese just before serving. I will be making this often, so yummy and so easy!

To give this recipe a little more flavor, I add the remaining asparagus to the skillet around the chicken and poured approx 1/4 cup of balsamic dressing over everything. Mmmm - it is one of my families favorite

This recipe is so good and so easy. We put a piece of provolone between the asparagus and chicken as well and let it melt. Once the asparagus has cooked we take it off heat and add another piece of cheese.

Very easy and simple recipe. It's great for a quick and tasty dinner. I sauteed garlic in olive oil with mushrooms before adding the chicken, which I seasoned with garlic salt, pepper and cayenne pepper. Then, I added the chicken, a bit of white wine, and the broth. I also used fresh asparagus, as suggested. I agree that the cheese should be added at the very end when the meat is removed. I also served this chicken with slices of fresh tomato.

Very good. The chicken turned out incredibly moist. Followed other reviewers advice and waited to put the cheese on at the end and used fresh asparagus, however, no need to steam it beforehand, it was plenty tender following the recipe. Did use chicken broth and white wine mixed for liquid and don't recommend cutting down on it. I served this with white rice and drizzled left-over juice on the rice. (Oh, also used a little extra cheese and some of it melted into the juice, which was really good!)

Well, my family just loved this..the only reason i gave it 4 stars and not 5 was because i needed to follow the reviewers modifications. Since we are a family of 5 i needed to double the recipe. I used mozzerella cheese and only put asparagus on the adults servings (my kids wouldnt eat the yukkie green trees) and i used yellow rice...the chicken was just tender as can be!

Use fresh asparagus and steam it for 1/2 the time and then place on top of chicken prior to baking. The canned kind gets too soggy.

I made this recipe pretty much as directed and it was absolutely delicious, and very quick and easy to make. I did add some parmesan cheese to the breadcrumbs and salt and pepper. I was surprised how juicy the chicken turns out and how quickly it cooks! Thanks for sharing.

This recipe was very easy and delicous. The chicken was very tender. Next time is think I will use fresh aparagus instead of canned!! We all liked this recipe. I will be making this again!!

I made this recipe with fresh asparagus spears and cubes of gouda cheese. The gouda cheese doesn't dissapear or even melt too much in the cook time. It was delicious!

Very delicious! Wasn't as healthy as I was looking for, but it still turned out great. We had it for dinner on Valentine's Day, and it definitely was a pleaser. :)

This is a tatsy recipe. I did pound the chicken breasts thin and reduce the chicken broth by half as suggested by other reviewers. The canned asparagus was a little mushy for our tastes and next time I will try it with fresh. Definitely a keeper though!

Next time I think I'll try it with fresh asparagus. It'll probably taste better than the canned.

This is definitely a keeper! My husband and I both had seconds, which is rare. I didn't have bread crumbs on hand, so I seasoned some crumbled Ritz crackers with basil, oregano, garlic powder, and pepper for the breading. I also just pan-fried the chicken with cooking spray instead of oil. I added half a slice of cheese between the chicken and the asparagus during the cooking and then added the other half on top just before serving, thanks to some of the other reviews. This is my new favorite way to cook chicken breasts!

yum

Awesome dish!!! Loved the flavor. I did beat the chicken out and put garlic powder and pepper before I put in the egg wash. I added a 1/2 slice of provalone onto chicken then I added sliced roma tomatoos, the asparagus and sprinkled with parmesan cheese and the other 1/2 slice of provalone. My husband loved it!!!

The flavor combination is terrific. But like others, I filet the breasts to absorb the chicken broth and added some white wine for even more flavor. Don't skimp by using canned asparagus, use fresh. A can cannot give you the same flavor, texture or appearance. Thanks for the recipe.

Made the recipe as written - my husband and I both loved this dish. Will definetely make it again. It is quick and easy to make and it is a great recipe to serve guests.

So GOOD and so EASY!!!!! there are six of us rarely do we find something we all like.

Excellent dish! I used panko bread crumbs seasoned with parmesan cheese and McCormick chicken seasoning. Next time I will season the chicken directly with the chicken seasoning before breading. I too used fresh asparagus. Browned the chicken a few minutes each side, topped with fresh asparagus and about half a can chicken broth and cover to let the steam cook the veggies about five minutes. I removed the chicken from the pan to a platter, topped with provolone cheese and shaved asiago and placed in a convection oven at 170 degrees till cheese is melted and browning. I served mine over uncle bens wild rice. Not only did it look excellent on the plate it was outstanding!! Thanks for an excellent recipe!

Very quick and easy to make. My husband really enjoyed this.

This is a fabulous and very tasteful.

Found this through ingredient search for chicken and asparagus. Used fresh asparagus, added 1/4 C of sliced baby portobello mushrooms with the chicken which I rolled in Panko breadcrumbs, and garnished at the end with chopped green onion. 15 minutes simmer left both the asparagus and the chicken perfect. It was quick and easy, and--best of all-everybody loved it!

I made this for my Wife. Very quick and easy. You can use green or white asparagus with it. Adds a different flavour depending on which you use.

Fairly easy to make, and the s.o. loved it. Only change was what was suggested by other reviewers. Add the provolone right at the end.

Just ok.

Following the reviews I used fresh asparagus, I boiled them in a wok and used that water instead of the chicken broth. I also added some fresh sliced mushrooms.

This probably would have gotten a 5 had I not goofed on the recipe! I decided not to bread it to cut down on carbs and deep frying, so instead I just browned it on both sides with some olive oil. And then I goofed and forgot to add in the broth which I think affected the way the cheese melted. I also used frozen aparagus as opposed to canned. The flavor was awesome, but the cheese didn't stick to the chicken quite right, so I had to kind of pick up the melted cheese with a spoon and drizzle it back over the chicken. We all enjoyed it though, and I will be making it again.

Very good! I took other reviewer's suggestions and added only 1 cup of broth and a splash of wine. Also added cheese over asparagus at the end of cooking. Chicken was not at all soggy but very, very tender.

To me, this was just okay, You couldn't taste the asparagus much under all the cheese.

This was fantastic. Followed the recipe to the "t" and it was superb. Next time I'll probably use fresh asparagus and a touch less broth. This would also be great over a bed of pasta with marinara sauce. Yum!

My family loved this recipe, and so did I. It is very easy to prepare and cooks up rather quickly.

This recipe was good but I had to change a few things. My grocery store doesn't sell chicken broth (that's Belgium for ya) and I didn't feel like making it myself so I used white wine for the sauce. I also added chopped fresh mushrooms, 1 tomato sliced and 1 small chopped onion. I don't care much for asparagus so I put string beans on my piece, as previously suggested. So I put all the veggies over and around the chicken as it simmered. I also got a couple extra cheese slices and put on another layer right before serving (otherwise the cheese kinda disappears). But I love this recipe, it is definitely QUICK and also very TASTY. Thanks Rosanna!

Wonderful. Everyone in my family enjoyed this. Definitely a keeper.

Super easy and delicious. Made exactly as stated.

Deeeeeee-LISH!!

I really enjoyed this recipe. I only changed a couple of things. 1) I used fresh asparagus instead of canned and steamed the asparagus prior to adding it to the chicken. 2) I did not add the cheese until the very end. 3) I made gravy with the remaining chicken broth to put over mashed potatoes. This is a great meal!

Easy! Works great with green beans, too!! Will make again.

This just wasn't what I expected. I used fresh asparagus instead of canned but we just didn't like it and I love all of the ingredients. I think I might try it adding a little salt and pepper before breading. Also, I would like to put it in the oven to keep the breading crisp and just leave out the broth. Maybe the soft breading was what was bad. Sorry.

~Use: 1/2 cup chicken broth & 1/2 cup white wine ~Lay cheese on top of chicken, then asparagus. Add another slice of cheese at end of cooking

Used fresh broccoli and mushrooms, otherwise followed recipe and this one is a keeper.

I made this recipe last night and everyone loved it. I took others advice and added the cheese at the end of the cooking cycle (for 4 minutes). It turned out just perfect.

Great meal! I used all the ingredients but in smaller amounts. 1 egg instead of 2 (I had 3 chicken breasts) and should've listened to others bc I thought 1/2 cup of chicken broth was too little, so I used 1 cup. Definitely use 1/2 cup, you don't need 1 cup. I waited until everything was cooked and placed the provolone cheese on and let it melt on it's own and it was fantastic. I used fresh asparagus vs the canned as well. I can't wait to make this again. Thanks for a great dinner!!

This recipe is fantastic!!! I read all reviews before trying and did a little of my own tweaking. I too used fresh asparagus and also topped with diced tomatoes and fresh mozzerella and parmesean, but did not put the cheeses on until done, covered to melt. I did not have bread crumbs on hand, so my husband and I crushed up Wheat Thins and Ritz crackers, dipped in egg and sprinkled salt, pepper and a little garlic salt on top of chicken. The only change I will make next time is eliminate the garlic salt and sautee fresh garlic before placing chicken in olive oil. I also did not have broth so I used boullion cube instead. Thanks for a simple great recipe!

Very good. Used fresh aspargus. I also made gluten free with gf italian style breadcrumbs-gillians brand.

This was an awesome dish. The whole family loved it. I followed the recipe as is an this will be added to our weekly rotation.

very easy and good, use fresh asparagus and 1/2 can of broth

This was delicious.The only thing I changed was adding swiss cheese instead of provolone..The swiss went perfectly with the asparagus.It was even great the next day with a small salad.Yummy!

Very Tasty and easy to make

Very yummy. I used fresh asparagus and swiss cheese. Husband and 2-yr old really enjoyed it.