Okay, Deb, this is for you. It's a really easy recipe that you can't mess up. For your Brady Bunch you will need to double the recipe.
2 chicken breast
1 cup garlic seasoned bread crumbs
1 egg + 1 tbsp. water
1/8 tsp. garlic salt
1/8 tsp. pepper
1/4 cup parmesan cheese (shredded)
Pound chicken breast until about 1/4 inch thick (your grocer can do this if you ask) only don't do what I did and ask as your handing them the chicken breast "can you pound my breast?" he just looked at me like what the.....okay you get the picture. So now I just pound my own breast at home. Anyways.....
Heat non-stick frying pan with 3 tbsp. of olive oil or as Rachael Ray would say E V O O...
In a rimmed plate or pie pan add the bread crumbs, garlic salt, pepper, and cheese.
In a bowl beat the egg and water together.
Dip the pounded breast into the egg mixture.
Then coat chicken in the bread mixture.
Fry for 3 minutes on each side or until cooked
Add more olive oil as needed
Don't over crowed the pan it's better to do this in batches if needed. If you want you can squeeze a little lemon juice over the chicken when finished cooking.
Break or cut off the fibrous part of the asparagus. Clean and dry w/paper towels.
In a shallow pan lined w/foil add asparagus and season w/salt and pepper. Drizzle olive oil on top.
Broil until just browning and then add shredded parmesan cheese and broil until melted.
Yummo, again what Rachael Ray would say. I added some pasta to go along with the meal. I would have added some cherry tomatoes to the pasta but my daughter doesn't like tomatoes.
Honestly, this recipe takes very little time from start to finish 20 minutes. Okay, add a few more minutes cause the pasta water has to come to a boil before you add the pasta.