Chicken In Creamy Asparagus Sauce Recipe

About this recipe

A high-protein dinner featuring tender chicken breasts coated in crispy breadcrumbs, served with a creamy asparagus sauce over a bed of fluffy rice. Perfect for a satisfying and nutritious meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 500G Two Chicks Free Range Liquid Egg White
• 300G Orgran Gluten Free All Purpose Rice Crumbs
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Preheat a skillet over medium heat and add 2 tablespoons of canola oil.
2. 2. Place 1 cup of bread crumbs in a shallow dish. In another shallow dish, lightly beat 1 egg white.
3. 3. Dip 4 chicken breasts into the egg white, ensuring they are evenly coated, then press them into the bread crumbs to coat both sides.
4. 4. Cook the breaded chicken breasts in the skillet for 5-7 minutes on each side, or until golden brown and fully cooked through.
5. 5. In a separate saucepan, combine 1 can of cream of asparagus soup and 1/3 cup of milk. Heat over medium-low heat, stirring occasionally, until warmed through and smooth.
6. 6. Cook 2 cups of rice according to package instructions.
7. 7. To serve, place a portion of rice on each plate, top with a chicken breast, and spoon the creamy asparagus sauce over the top.