Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

562.6 calories; protein 42.9g 86% DV; carbohydrates 24.3g 8% DV; fat 32.5g 50% DV; cholesterol 184.8mg 62% DV; sodium 1165.7mg 47% DV. Full Nutrition

Reviews (189)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2007
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 to use 1/2 the broth and about 1/2 cup of white wine. YUMMY. Read More
(132)

Most helpful critical review

Rating: 3 stars
07/28/2008
Just ok. Read More
(2)
249 Ratings
  • 5 star values: 146
  • 4 star values: 78
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
01/04/2007
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 to use 1/2 the broth and about 1/2 cup of white wine. YUMMY. Read More
(132)
Rating: 4 stars
03/31/2005
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 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. Read More
(102)
Rating: 4 stars
12/11/2004
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 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. Read More
(77)
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Rating: 5 stars
02/04/2007
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. 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! Read More
(62)
Rating: 5 stars
01/26/2007
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 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. Read More
(37)
Rating: 5 stars
02/23/2005
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 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! Read More
(29)
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Rating: 5 stars
08/31/2006
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. Read More
(27)
Rating: 4 stars
06/23/2003
This is a tremendously tastey dish. I highly recommend giving it a try. Read More
(17)
Rating: 4 stars
12/01/2004
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. Read More
(15)
Rating: 3 stars
07/28/2008
Just ok. Read More
(2)