Crunchy parmesan - crushed chicken with asparagus and lemon fettuccine
This is easy to make, and the fresh taste of citrus and asparagus is wonderfully summery. Vegetarians enjoy the asparagus fettuccine by itself, without the chicken. On the other hand, the chicken is tasty when paired with avocado, mixed greens, and a lemon and olive oil dressing instead of the pasta. Thus, you receive three meals for the cost of one with this recipe.
#CA2025 #april2026 #dinner #parmesan #lunch #chickenbreast #fettuccine #asparagus #breadcrumbs #lemon #thyme #cremefraiche #wildrocket #royalrecipe #cookpadukrecipe #chefathome
Crunchy parmesan - crushed chicken with asparagus and lemon fettuccine
This is easy to make, and the fresh taste of citrus and asparagus is wonderfully summery. Vegetarians enjoy the asparagus fettuccine by itself, without the chicken. On the other hand, the chicken is tasty when paired with avocado, mixed greens, and a lemon and olive oil dressing instead of the pasta. Thus, you receive three meals for the cost of one with this recipe.
#CA2025 #april2026 #dinner #parmesan #lunch #chickenbreast #fettuccine #asparagus #breadcrumbs #lemon #thyme #cremefraiche #wildrocket #royalrecipe #cookpadukrecipe #chefathome
Open in Cookpad AppSteps
- 1
Preheat the oven to 190ºC.
- 2
To make the parmesan crust, melt the butter and combine it with all the other ingredients and mix well.
- 3
Remove the skin from the chicken. Melt the butter in a saute pan and sear the chicken, so that each side is lightly golden in colour; 2 - 3 minutes on each siide, then place it on a baking tray. Divide the topping between the 4 breasts, ‘packing’ it down well so that it doesn’t fall off during cooking.
- 4
Bake in the oven for for 20 - 25 minutes, until the topping is crisp and golden and the chicken is cooked through.
- 5
Meanwhile prepare the asparagus. Trim off the woody section at the base of each stem and cut the remainder into 2.5 cm lengths. Cook in salted boiling water until tender.
- 6
Cook the fettuccine in boiling water water, according to the instructions, drain it and return it to the pan.
- 7
Simmer the creme fraiche gently in a small pan for a couple of minutes then stir it into the pasta with the asparagus, pine nuts and rocket. Grate the lemon zest and grated parmesan if you want to onto the pasta and finish with freshly ground black pepper.
- 8
Serve the pasta immediately in a warm serving dish or directly onto warm plates. Top with the chicken breast and parmesan shavings.
- 9
Enjoy
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