Try this Asiago- Crusted Chicken with Mustard-Glazed Carrots recipe, or contribute your own.
Suggest a better descriptionDirections
1. TO PREPARE THE CARROTS:
In a large saute pan, combine the carrots, water, butter, olive oil, sugar and mustard over medium heat. Bring to a boil, then decrease the heat and simmer, stirring often, for 8 to 12 minutes, until the water has evaporated and the carrots are coated with a glaze. Check the carrots for doneness; if they are not tender, add a little more water and cook for a few minutes more. Season with salt and pepper and sprinkle with chives.
2. TO PREPARE THE SAUCE:
Pour the cream into a small saucepan over medium heat and bring to a boil. Stir in the mustard, salt and pepper and decrease the heat to a simmer. Cook, stirring occasionally, for 10 to 15 minutes, until reduced by half. The sauce should coat the back of a spoon. Taste and adjust seasoning as necessary.
3. TO PREPARE CHICKEN:
Place the cheese and breadcrumbs in a food processor and pulse to combine. Transfer to a shallow bowl and stir in the parsley. Whisk the egg and water together in a separate shallow bowl.
4. Liberally season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess. Dip in the egg wash, then coat on all sides with the Asiago breadcrumbs.
5. Place a large, nonstick skillet over medium high heat and add the oil. When shimmering, add chicken and cook, turning once, for 4 to 5 minutes on each side, until golden brown on the outside and cooked through. Serve immediately accompanied by carrots and mustard sauce.
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Serving Size: 1 Serving (475g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 503 | ||
Calories from Fat: 280 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.1g | 41 % | |
Saturated Fat 13.8g | 69 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 115.3mg | 35 % | |
Sodium 19368.5mg | 668 % | |
Potassium 1091.2mg | 29 % | |
Total Carbohydrate 40.3g | 12 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 35.1g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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