Parmesan-Crusted Chicken with Tomato Asparagus Sauce

Ingredients

• 4 skinless chicken breast halves, boned and defatted

• 1/2 cup grated Parmesan cheese

Tomato Asparagus Sauce

• 1/4 cup minced red onion

• 2 tsp extra virgin olive oil

• 2 med tomatoes, diced

• 4 stalks asparagus, diced

• 2 tsp white balsamic vinegar

• 1/2 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 2 lg eggs

• Pinch sea salt

• Pinch freshly ground black pepper

Instructions

1. Preheat oven to 400F. Lightly pound chicken with a meat mallet to 1/2-inch thickness.

2. In a medium sauté pan, sauté shallots in olive oil over medium heat until translucent. Add remaining ingredients for sauce and sauté 5 more minutes. Set aside.

3. Lightly coat a large sauté pan with canola oil. Place over medium heat.

4. In a medium bowl, beat eggs with salt and pepper. Spread Parmesan on a large plate. Dip chicken in egg wash and dredge in Parmesan. Gently place chicken in hot pan and cook over medium-high heat until golden brown, about 1 minute on each side.

5. Transfer to a baking pan and bake for 15 to 20 minutes, or until chicken is cooked through. Serve with 1/4 cup sauce.