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Parmesan-Crusted Chicken with Tomato Asparagus Sauce

1 Hour
4 People
A pan of parmesan-crusted chicken with tomato asparagus sauce.


4 skinless chicken breast halves, boned and defatted
1/2 cup grated Parmesan cheese

Tomato Asparagus Sauce
1/4 cup minced red onion
2 tsp extra virgin olive oil
2 med tomatoes, diced
4 stalks asparagus, diced
2 tsp white balsamic vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 lg eggs
Pinch sea salt
Pinch freshly ground black pepper


  1. Preheat oven to 400F. Lightly pound chicken with a meat mallet to 1/2-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 1/4 cup sauce.


Calories 285
Protein 36g
Sodium 686mg
Carbohydrates 7g
Fat 12g
Fiber 1g
Cholesterol 188mg
Servings 4