- Agoston Haraszthy born (1812)
Almond-Crusted Chicken with Sweet Potatoes and Asparagus
- 1/2 Cup whole almonds, chopped finely
- 2 boneless skinless chicken breast halves
- 1/2 Cup Dijon mustard
- 1/2 Pound asparagus, trimmed
- 1 large sweet potato
- Olive oil spray
- Salt and pepper, to taste
This chicken recipe may only have seven ingredients, but it represents a complete and nutritious meal for two. This recipe is especially good when asparagus is in season in the spring, when the stalks are at their most tender.
Preheat the oven to 450 degrees. Line a cookie sheet with parchment paper.
Lay a piece of parchment paper on a flat surface. Sprinkle the almonds on top of the parchment paper. Lay the chicken on the parchment paper. Coat each piece of chicken with the mustard and dredge in the almonds.
Place the coated chicken breasts on the cookie sheet. Lay the asparagus next to the chicken breasts. Slice the sweet potato into thin circles and lay next to the asparagus. Lightly spray the chicken, sweet potato, and asparagus with olive oil and season with salt and pepper, to taste.
Place the cookie sheet in the oven. Bake until the chicken feels firm to the touch and is cooked through, for 10-13 minutes.