Categories: Meals
Ingredients
- 3/4 cups Parboiled White Rice
- 2 Garlic Cloves
- 6 oz. Asparagus
- 1/4 cups Italian Breadcrumbs
- 2 Boneless Skinless Chicken Breasts
- 4 fl. oz. Heavy Whipping Cream
- 11/2 oz. Shaved Parmesan
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Bring a small pot with 1 ½ cups water and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. While rice cooks, prepare the ingredients.
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Mince garlic. Trim woody ends off asparagus. In a small bowl, combine Italian breadcrumbs, ¼ tsp. salt, a pinch of pepper, and 2 tsp. olive oil. Rinse chicken, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook until golden brown, 2-3 minutes per side. Transfer chicken to one half of prepared baking sheet. Reserve pan; no need to wipe clean.
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Place asparagus on other half of prepared baking sheet. Toss with 1 tsp. olive oil and season with ¼ tsp. salt and a pinch of pepper. Crust top of both pieces of chicken with breadcrumb mixture. Use the palm of your hand to firmly press breadcrumb mixture onto chicken. Bake until chicken reaches a minimum internal temperature of 165 degrees and asparagus is tender, 7-10 minutes. While chicken is cooking, make the sauce.
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In pan used to sear chicken, heat 1 tsp. olive oil over medium heat. Add garlic to hot pan and cook until fragrant, 30 seconds. Add cream and cook, stirring occasionally, until slightly thickened, 4-5 minutes. Stir in half the Parmesan (reserve remaining for garnish). Remove from burner and season with ¼ tsp. salt and a pinch of pepper. Carefully stir cooked rice into pan until rice is completely coated in sauce.
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Place rice on plate and garnish with remaining Parmesan. Serve asparagus and chicken next to rice.