Parmesan-Basil-Crusted Chicken with Tomato Relish
Balsamic-Browned Butter Asparagus
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- 1 (7-oz) pkg Parmesan-herb sauce-and-crust mix (such as The Good Table)
- ½ pint grape tomatoes, coarsely chopped
- 2 Tbsp chopped fresh basil
- 1 Tbsp extra virgin olive oil
- ½ Tbsp red wine vinegar
- ⅛ tsp kosher salt
- ⅛ tsp crushed red pepper
Instructions
- Prepare chicken according to herb sauce package directions; discard any leftover breading and herb sauce.
- Combine tomatoes, basil, oil, vinegar, salt, and red pepper. Spoon over chicken.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- ½ Tbsp olive oil
- ½ Tbsp butter
- ½ Tbsp balsamic vinegar
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook asparagus in hot oil in a large skillet over medium-high heat 2 minutes. Add butter, and cook 3 minutes or until butter is browned and smells nutty, stirring often. Remove from heat. Stir in vinegar, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
365
|
70
|
435
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 20 | 6 | 26 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 790 | 116 | 906 |
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