Crispy Chicken with Artichoke Salsa
User Reviews
5
6 reviews
Excellent
Crispy Chicken with Artichoke Salsa
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Crispy chicken with tangy artichoke salsa. This impressive but easy dinner recipe is ready in 30 minutes for a fresh take on weeknight eating!
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Ingredients
artichoke salsa
- 9 ounce artichoke hearts you can also use marinated artichoke hearts if you prefer, whole, from jar, drained and chopped
- 1/2 cup parsley finely chopped, fresh
- 1/2 cup Parmesan Cheese shredded
- 2 tsp lemon juice fresh
- 2 Tbsp olive oil
- salt coarse salt and fresh cracked to taste
- black pepper coarse salt and fresh cracked to taste
chicken
- 1 Tbsp olive oil
- 4 chicken cutlets 4-ounce
- 2 egg well beaten
- 1 1/4 cups panko bread crumbs
- 3 Tbsp butter melted, salted
- salt coarse
asparagus
- 1 bunch asparagus trimmed
- 1 Tbsp olive oil
- salt coarse salt; fresh cracked black pepper
- black pepper coarse salt; fresh cracked black pepper
Instructions
- Preheat the oven to 450F. Arrange your baking racks in the upper and lower thirds of your oven. Generously grease baking sheets with olive oil.
salsa
- Put the chopped artichokes, parsley, cheese, lemon juice, and olive oil in a small bowl and toss to combine. Add salt and pepper to taste and set aside.
asparagus
- Place the trimmed asparagus on one baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat all the stalks with the oil and arrange them in a single layer, or as close to a single layer as you can.
chicken
- Put the beaten eggs in one shallow bowl, and the panko crumbs in another.
- Dip the chicken cutlets into the eggs and let the excess drip off before dredging in the crumbs. Use your hands if necessary to make sure to get them well covered all over with the crumbs. Place on the oiled baking sheet. Drizzle with melted butter and season lightly with salt.
- Put the chicken on the upper rack and the asparagus on the lower rack and roast for about 6 minutes, then remove the asparagus.** Continue roasting the chicken for another 4 minutes or so. Switch the oven to broil and broil until the chicken starts to take on some golden color, about 4-5 minutes more. Don't walk away and watch very carefully so your chicken doesn't burn.
- Serve the chicken topped with the artichoke salsa, with the asparagus on the side.
Notes
- *My cutlets are 4 ounces each, if yours are thinner they will cook faster.
- **I used skinny stalks of asparagus. If your asparagus is on the thicker side it may need a bit more time.
- Recipe slightly adapted from Real Simple
Nutrition Information
Show Details
Calories
530kcal
(27%)
Carbohydrates
23g
(8%)
Protein
48g
(96%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.4g
(20%)
Cholesterol
224mg
(75%)
Sodium
894mg
(37%)
Potassium
995mg
(21%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
2030IU
(41%)
Vitamin C
19mg
(21%)
Calcium
206mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 23g | 8% |
| Protein | 48g | 96% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 224mg | 75% |
| Sodium | 894mg | 37% |
| Potassium | 995mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 2030IU | 41% |
| Vitamin C | 19mg | 21% |
| Calcium | 206mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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