This recipe is a satisfying meal that contains both your veggies and protein….all in a single skillet (gotta love easy cleanup!). Every ingredient works together…and works beautifully. The juicy tomato melts in your mouth but also keeps the chicken moist. It contrasts with the crispness of the asparagus, which in turn is complimented by the light coat of bread crumbs found on the chicken. Then the herbs provide a comforting flavor combination that will have you saying “mmmm” when you eat. Try it out : )

2 tablespoons butter

4 thin sliced chicken breasts

½ cup Italian style bread crumbs

1 tomato

2 cloves of garlic (minced)

12 asparagus stalks

¼ teaspoon oregano

¼ teaspoon basil

¼ teaspoon thyme

Extra virgin olive oil

Salt and pepper to taste

Preheat the oven to 375 degrees Fahrenheit.

Melt the butter in a large skillet over medium-low heat. When melted, remove from heat.

Spread the breadcrumbs out on a plate. Press each the chicken into the breadcrumbs so that both sides will be coated. Put the chicken into the skillet that has the melted butter, being careful not to overlap the thin breasts.

Slice the tomato into 4 slices. Put one tomato slice on each piece of chicken. Sprinkle with salt.

Sprinkle the minced garlic over the chicken/tomatoes.

Snap or cut the woody ends off of the asparagus and then discard. Put 3 asparagus tops onto each tomato.

Sprinkle the oregano, basil, and thyme over the entire dish.

Sprinkle with salt, pepper, and then drizzle with a little olive oil.

Insert into the oven and bake for 25 minutes.

Serve and enjoy!