2 eggs, beaten
1/2 cup Panko breadcrumbs
1 Tbsp. Olive Oil
8 halved Grape Tomatoes
¼ cup crumbled Feta cheese
2 Tbsp. Fresh Parsley, chopped
LET'S GET COOKING!
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.