Parmesan-Crusted Chicken with Tomato Asparagus Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

36 g
686 mg
7 g
12 g
1 g
188 mg

Tomato Asparagus Sauce
¼ cup minced red onion
2 tsp extra virgin olive oil
2 med tomatoes, diced
4 stalks asparagus, diced
2 tsp white balsamic vinegar
½ tsp sea salt
¼ tsp freshly ground black pepper
2 lg eggs
Pinch sea salt
Pinch freshly ground black pepper

4 skinless chicken breast halves, boned and defatted
½ cup grated Parmesan cheese


  1. Preheat oven to 400F. Lightly pound chicken with a meat mallet to ½-inch thickness.
  2. In a medium sauté pan, sauté shallots in olive oil over medium heat until translucent.  Add remaining ingredients for sauce and sauté 5 more minutes. Set aside.
  3. Lightly coat a large sauté pan with canola oil. Place over medium heat.
  4. In a medium bowl, beat eggs with salt and pepper. Spread Parmesan on a large plate. Dip chicken in egg wash and dredge in Parmesan. Gently place chicken in hot pan and cook over medium-high heat until golden brown, about 1 minute on each side.
  5. Transfer to a baking pan and bake for 15 to 20 minutes, or until chicken is cooked through. Serve with ¼ cup sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.