Parmesan Crusted Chicken Breasts with Sauteed Veggies

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 343.4
  • Total Fat: 11.9 g
  • Cholesterol: 93.7 mg
  • Sodium: 688.9 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 45.3 g

View full nutritional breakdown of Parmesan Crusted Chicken Breasts with Sauteed Veggies calories by ingredient
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Number of Servings: 2


    2 6 oz. chicken breasts
    1 Tbsp. low fat mayonnaise
    3 Tbsp. grate Parmesan and Romano cheese
    1 Tbsp. Extra Virgin Olive Oil
    6 oz. portabello mushrooms, thinly sliced
    1/2 cup finely chopped onion
    1 tsp. jarred minced garlic
    1 1/2 Tbsp. balsamic vinegar
    1/2 bunch asparagus, trimmed and cut into 2 inch pieces
    1/3 cup low sodium chicken broth
    1/2 cup cherry tomatoes, halved
    pepper and salt


Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil and add black pepper to taste. Coat chicken evenly with mayo. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Spray one side of chicken with nonstick cooking spray. Set breasts into the skillet, sprayed side down, and cook 6 minutes. Do not move chicken until time to turn. Spray the other side and turn chicken. Cook until cheese forms an even, golden casing around the chicken breasts, about 6 more minutes.
While chicken is cooking, heat another large skillet over medium-high heat with olive oil. Add mushrooms and season with pepper. Saute for 5 minutes. Season mushrooms with salt and add onions and garlic. Cook for about 2 more minutes. Add the asparagus and toss to combine. Stir in the vinegar and cook another minute. Add chicken broth and cherry tomatoes and cook for about 3 minutes or until asparagus is tender. Plate chicken, divide veggies between the plates and serve.

Serving Size: 2 meals

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