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WFF Chicken Breast filets, thawed
QTY 1.5 lbs.
WFF Lemon Garlic and Parsley Sauce, thawed
QTY 6 fl. oz.
WFF Cut Asparagus
QTY 6 oz.
WFF Normandy Blend
QTY 6 oz.
QTY 1/2 cup
QTY 1 Tbsp.
Halved Grape Tomatoes
Crumbled Feta cheese
QTY ¼ cup
Fresh Parsley, chopped
QTY 2 Tbsp.
Salt and Pepper, to taste
Preheat oven to 450F. Coat two medium-sized sheet pans with non-stick spray.
Season chicken with salt and pepper. Place the eggs and the panko in two separate shallow pans. Coat breasts by starting with eggs and following with the panko. Place in one of the sheet pans.
Place the asparagus, grape tomatoes and Normandy blend on the second sheet pan and season with salt and pepper. Mix olive oil with garlic and drizzle over vegetables.
Place both baking sheets in the oven and roast for 16-20 minutes.
Meanwhile, heat the Lemon Garlic Sauce with 2 Tbsp. of water in a small saucepan.
Once cooked, transfer roasted chicken and vegetables in a platter. Drizzle with warm lemon garlic sauce, sprinkle feta and fresh parsley on top and serve.
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