Greek Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

Lemon Vinaigrette
Juice of 1 lemon
1 tbsp Extra Virgin Olive Oil
1 Tbl Cheese - Feta, Crumbled
1 tsp honey

Greek Chicken
2 8 oz boneless, skinless chicken breast cut in half lengthwise
4 tbsp Hellmans Light Mayonaise
6 clove Garlic
1/2 cup Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
3 tbsp Parmesan Cheese, grated
.5 tsp Salt
.5 tsp Pepper, black
2 cups Asparagus, fresh cut into 1 inch pieces
1.5 cup cremini mushrooms, sliced
1.5 cups grape Tomato, grape cut in half
1 tbsp Extra Virgin Olive Oil
5 sprigs Dill weed, fresh

Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.

Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.

Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.

Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.

In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.

Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.

Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.

Serving Size: Serving Size: 3 1/2 Ounces Chicken And 1/2 Cup Vegetables