Baked oregano chicken with prosciutto and balsamico asparagus

Dinner tonight, May 29, 2014
What a great and fresh summer dish, great for dinner parties
4 servings

  • 4 boneless chicken breasts
  • ¼ cup dry breadcrumbs
  • 2 tablespoons parmesan cheese
  • ¼ teaspoon oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¼ cup Dijon mustard
  • Asparagus
  • Prosciutto
  • Balsamico
  • Parmesan cheese, flakes

1) Set the oven to 375. Spray 8 inch square pan. (190℉)

Mix breadcrumbs, cheese, oregano, garlic and pepper.

Spread the mustard on the chicken. Coat chicken with crumbs.

Bake 20 minutess.

Balsamico asparagus: In boiling water with a pinch of salt, cook the asparagus 5-10 min, the asparagus should NOT limp but still have a crunch. When finished drain from warm water and pour on icy cold water and drain, set aside.

In a bowl tear the prosciutto in pieces and cut the asparagus in bite size pieces, drizzle with balsamic vinegar and with your hands mix it together and place in the bottom of the plate. Place the chicken on top and serve

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