My man is totally obsessed with this dish. He’s on my case to whip it up weekly. (Page 2 ) | April 19, 2024

Annonce:

Four chicken breasts (without bones and skin)

Toss with 1 tablespoon of olive oil and season with salt and pepper.

– One cup of Caesar dressing, whether it’s handmade or purchased

– Less than half a cup of Parmesan shreds

1-Peel garlic powder-One pound of trimmed asparagus spears

As a finishing touch, lemon wedges

What to do

1. Preheat the oven to 375°F, or 190°C, and season the chicken breasts with salt and pepper according to your preference.

2. Over medium-high heat, warm the olive oil in a big oven-safe pan. After a few minutes on each side, add the chicken and cook until it turns a golden brown.

3. After the chicken has browned, remove the pan from the heat and generously cover it with the Caesar dressing.

After that, make sure the chicken is uniformly covered with Parmesan cheese.

5. Place the chicken in the skillet and surround it with the asparagus that has been clipped. Garlic powder and more cheese, if desired, can be sprinkled over the asparagus.

After the chicken is cooked through and the asparagus is soft, transfer the pan to the oven and bake for approximately 20 minutes.

7. Add a splash of fresh lemon juice to the chicken and asparagus for a tangy and vibrant finish.

Advice and Variations: If your child isn’t a fan of green vegetables, try wrapping it with bacon before roasting it. I mean, bacon makes everything better, doesn’t it?

– Feel free to use a lighter version of conventional Caesar dressing or make your own homemade dressing if you’re watching what you eat.

– Like asparagus? Nope. In its place, try some roasted broccoli or green beans. – Would you like some crunch? For a touch reminiscent of a classic Caesar salad, toss some croutons into the pan in the final minutes of baking. – Adding halved cherry tomatoes to the pan before baking will make this dish even heartier. As they roast, their natural sweetness will complement the savory aromas well.

Next: Learned this dish from my Amish friend, and it’s absolutely divine

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