April Wine of the Month--Bonterra Organic Sauvignon Blanc--only $10.99

One Pan Lemon Parmesan Chicken and Asparagus

Ingredients: 

    •     1 and 1/2 pounds boneless skinless         chicken breasts

    •    1/3 cup flour

    •    1 cup panko bread crumbs 

    •    1 cup parmesan cheese, separated

    •    1 teaspoon dried parsley

    •    1/2 teaspoon garlic powder

    •    3-4 lemons

    •    1 tablespoon minced garlic

    •    8 tablespoons melted butter, separated

    •    1 pound asparagus

    •    3 tablespoons olive oil

    •    3 tablespoons honey

    •    Optional: fresh parsley, 1 lemon for topping

Instructions:

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Grab three bowls. Add the flour to one bowl.
3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt and pepper. Stir.
4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.
5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips)    
6. Coat in flour, coat in garlic lemon mixture, and then coat in the Parmesan panko mixture.
7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders.
8. Bake in preheated oven for 10 minutes and remove.
9. Flip the chicken tenders to the other side
10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.
11. If desired place lemon slices over the chicken (optional)
12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.
13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.
14. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.
15. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.

 Bonterra Organic Sauvignon Blanc --pairs perfectly with One Pan Lemon Parmesan Chicken and Asparagus

A brightly flavored wine with strong aromas of citrus, kiwi, and fresh cut grass. The crisp acidity of this wine makes it especially refreshing. On Special all month for only $10.99 as compared to $15.99 

One Pan Lemon Parmesan Chicken and Asparagus pairs perfectly with our April Wine of the Month--Bonterra Organic Sauvignon Blanc