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Crusted Chicken With Sweet Potatoes and Asparagus Recipe

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This recipe for Crusted Chicken With Sweet Potatoes and Asparagus is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 C whole almonds, finely chopped
1/2 C Dijon mustard
2 boneless skinless chicken breast halves
1/2 C fresh asparagus with trimmed ends
1 large sweet potato
Salt and pepper to taste

Directions:
Directions:
Preheat oven to 450º and line a cookie sheet with parchment paper. In a small food processor, add the whole almonds and chop fine. Lay a piece of parchments paper on a flat surface, Sprinkle chopped almonds on top of parchment. Lay chicken on the parchment paper. Coat each piece of chicken with the mustard and dredge in the almonds, place coated chicken on parchment paper-lined cookie sheet. Lay asparagus next to the chicken. Slice sweet potatoes into thin circles and lay next to asparagus. Lightly spray chicken, potatoes and asparagus with olive oil and sprinkle with salt and pepper. Place cookie sheet in the oven. Bake for 10 to 13 min. until chicken feels firm to the touch and is cooked through.

 

 

 

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