Garlic Cheddar Chicken
Roasted Asparagus Salad with Feta Cheese
Ingredients
- ¼ cup and 2 Tbsp butter
- 3 cloves garlic, minced
- ½ cup and 1 Tbsp dry bread crumbs
- ¼ cup and 2 Tbsp freshly grated Parmesan cheese
- 1 cup and 2 Tbsp shredded Cheddar cheese
- ⅛ tsp dried parsley
- ⅛ tsp dried oregano
- ⅛ tsp ground black pepper
- ⅛ tsp salt
- 6 boneless, skinless chicken breast halves - pounded thin
Instructions
- Preheat oven to 350°F.
- Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9- x 13-inch baking dish.
- Drizzle with any remaining butter and top with any remaining bread crumb mixture.
- Bake 30 minutes or until chicken is no longer pink and juices run clear.
Side Dish Ingredients
- 1½ bunches fresh asparagus, trimmed and cut into bite-size pieces
- 3 Tbsp olive oil
- 1½ pinches garlic powder, or to taste
- 6 cups lettuce leaves, cut into bite-size pieces
- 1½ cups grape tomatoes, halved
- ¾ cup crumbled feta cheese
Side Dish Instructions
- Preheat oven to 400°F.
- Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
- Bake in the preheated oven until asparagus are tender, about 20 minutes.
- Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
400
|
183
|
583
|
| Fat (g) | 25 | 14 | 39 |
| Sat. Fat (g) | 15 | 6 | 21 |
| Protein (g) | 35 | 8 | 43 |
| Carb (g) | 8 | 9 | 17 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 488 | 372 | 860 |
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