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Quick Chicken with Asparagus and Provolone
4 skinless, boneless chicken breast halves
5 tbsp. olive oil
2 eggs, beaten
1 1/2 cups Italian-style dry bread crumbs
1 (10.5-oz.) can chicken broth
1 (10-oz.) can asparagus, drained
4 slices Provolone cheese
1. Heat oil in a large 2-in. deep skillet. Dip chicken in beaten egg, then coat
in bread crumbs. Brown in skillet on both sides.
2. When chicken is browned, add broth and place asparagus evenly over chicken.
Lay a slice of cheese over each chicken piece.
3. Cover skillet and cook over medium heat for 15 minutes, or until chicken is
cooked through and no longer pink inside.
AUTHOR: DSredTX
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