A Week of New Recipes -- Day 1: Herb-Crusted Chicken
A Clove of Garlic, A Pinch of Salt
A Clove of Garlic, A Pinch of Salt
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 1/2 cups
  • 3 ounces
  • 3 Tablespoons olive oil 3 tablespoons chopped flat-leaf parsley 2 tablespoons grated Asiago cheese Pack of boneless, skinless chicken breast tenders 3 tablespoons grainy mustard 1/4 red onion, thinly sliced 1 bunch broccoli, cut into florets Salt and pepper DIRECTIONS Preheat the oven to 425°. Grease a large glass baking dish. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-low heat. Add the breadcrumbs and toast, stirring, for 6 to 8 minutes Transfer to a bowl to cool; stir in the parsley and cheese.
  • in
  • minutes
  • 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes Serve with the chops.
  • 11.65 PER SERVING
  • 3.88 Recipe adapted from Rachael



Log in or Register to write a comment.