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My review
Quick Chicken with Asparagus and Provolone
Rosanna
"Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus."
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Ingredients
30 m servings 563 calsOriginal recipe yields 4 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 563 calories; 32.5 g fat; 24.3 g carbohydrates; 42.9 g protein; 185 mg cholesterol; 1166 mg sodium. Full nutrition
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Reviews
Read all reviews 188248 Ratings
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Most helpful positive review
1/4/2007
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 t...
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1/4/2007
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 t...
3/31/2005
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 ...
12/10/2004
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...
2/4/2007
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...
1/26/2007
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...
2/23/2005
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 so...
8/31/2006
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.
2/16/2001
This is a tremendously tastey dish. I highly recommend giving it a try.