Asiago Chicken with Brussels Sprouts and Mushrooms
by:
This meal is light on calories and full of flavor.
ingredients
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serves: 4
1/3 cup plain breadcrumbs or panko
1/3 cup grated asiago rosemary cheese or Parmesan
1 1/2 pounds chicken tenders
2 tbsp extra-virgin olive oil
1 tsp dried thyme
coarse salt and ground pepper
3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
3/4 pound Brussels sprouts, trimmed and halved lengthwise (quartered if large)
Servings Per Recipe: 4
Amount per Serving
Calories: 635
- Total Fat: 36.8 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Cholesterol: 77.1 mg
- Sodium: 1132.5 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 6.1 g
- Sugars: 4.6 g
- Protein: 34.5 g
preparation
1. Preheat oven to 450, with racks in upper and lower thirds. In a small bowl, mix together breadcrumbs and Asiago. In a 9 by 13 inch baking dish, toss chicken with 1 tsp. oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with breadcrumb mixture. Drizzle with 1 Tbsp. oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes
2. Meanwhile, on a rimmed baking sheet, toss mushrooms and Brussels sprouts with 2 tsp. oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.
1
comments
Mommy_loves_to_cook
June 30, 2011