One Pan Baked Chicken with Butternut Squash and Parmesan Asparagus Recipe


INGREDIENTS:

1 cup Italian bread crumbs
Zest of 2 lemons
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
2 large eggs, beaten
1 large butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
4 tablespoons olive oil, divided
1 teaspoon dried thyme
1 pound asparagus, trimmed
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:


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