Asiago Chicken with Brussels Sprouts and Mushrooms
by:
This meal is light on calories and full of flavor.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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.
0
comments
Mommy_loves_to_cook
June 30, 2011