Parmesian Chicken and Grilled Asparagus

This is one of the easiest recipes I cook. I love it, my husband loves it, and all 4 of my kids will eat chicken this way. What more could a busy mom ask for. I first made it about 11 1/2 years ago when I first got married. I bought one of those 250 ways to make chicken recipe books. It sounded good in theory, however, I think it took 20 tries to find a recipe that tasted good, and this is the one that has stuck with us. This meal brings me joy and happiness, an entire dinner without any complaining from anyone. I am not sure why I don't make it every night. Plus an added bonus is it really is so simple to make.

4 boneless skinless chicken breasts
1-2 Cups seasoned bread crumbs (you can make your own, or use flavor from the store)
1 cube butter or margarine
1/2 grated parmesian
salt and pepper to taste
(you can add just about any seasoning you wish. I usually add some garlic salt and some thyme)

Preheat the oven to 350 degrees
Melt the butter on a plate in the microwave
Measure the bread crumbs, parmesian, and any other seasonings onto another plate
Place the chicken breasts on a 3rd plate. Dip the chicken into the melted butter, turn and dip the other side. Then drag both sides of the chicken through the bread crumb mixture. Place in a large baking dish that has been greased. Bake for about 35-40 minutes. It depends on how thick your chicken is. For me this has always came out tender on the inside with a nice brown and slightly crispy outside. For my family of 6 I do 4 chicken breasts. If I am having company or making dinner to take to someone its easy enough to add as much as your pan can hold.

In the summer I love to serve it with grilled asparagus, corn on the cob and bread. In the winter I make it with mashed potatoes.

We love asparagus at our house. Not exactly everyone, but 4 of the 6 of us do. I consider that a success. In the summer we grill the asparagus. I take a bundle, rinse it, snap off the ends, and put them in a large ziplock bag. Generously pour extra-virgin olive oil into the bag. Let them soak it up for a little while. Place them on the grill about medium high heat. Sprinkle again generously with kosher salt. Any salt will do, but I like the large granule of kosher. These will cook in about 7 minutes, if that, so watch them.