I am so happy to be back in my kitchen. Don't get me wrong, vacation's are a wonderful thing. But after eating out for your every meal for seven days, it's gets a little old and I personally start to miss cooking, baking, etc, etc. I also don't appreciate the extra weight I put on when I eat out for every meal. So when I got home, I was stoked to get to the grocery store and stock up with items for our meals that were low in calories and still chocked full of flavor. This one fit the bill!
Asiago Chicken with Mushrooms and Brussels Sprouts
Keywords: bake entree side
Ingredients (4 servings)
- 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)
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
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.Adapted from: Everyday Food
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Total Fat: 13 g
Cholesterol: 77.1 mg.
Sodium: 987.8 mg.
Protein: 43 g.