Crispy Chicken with Artichoke Salsa
Crispy chicken with tangy artichoke salsa. This impressive but easy dinner recipe is ready in 30 minutes for a fresh take on weeknight eating!
Servings: 4
Equipment
- 2 baking sheets
Ingredients
artichoke salsa
- 9 ounce jar whole artichoke hearts, drained and chopped, (you can also use marinated artichoke hearts if you prefer.)
- 1/2 cup finely chopped fresh parsley
- 1/2 cup shredded Parmesan cheese
- 2 tsp fresh lemon juice
- 2 Tbsp olive oil
- coarse salt and fresh cracked black pepper to taste
chicken
- 1 Tbsp olive oil
- 4 4-ounce chicken cutlets*
- 2 eggs, well beaten
- 1 1/4 cups panko bread crumbs
- 3 Tbsp melted salted butter
- coarse salt
asparagus
- 1 bunch asparagus, trimmed
- 1 Tbsp olive oil
- coarse salt and 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
Calories: 530 kcal · Carbohydrates: 23 g · Protein: 48 g · Fat: 27 g · Saturated Fat: 10 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 10 g · Trans Fat: 0.4 g · Cholesterol: 224 mg · Sodium: 894 mg · Potassium: 995 mg · Fiber: 4 g · Sugar: 4 g · Vitamin A: 2030 IU · Vitamin C: 19 mg · Calcium: 206 mg · Iron: 5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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