Spicy Crispy Asparagus with Indian Style Sautéed Chicken

Spring is in the air, which means asparagus is coming into season! I hardly need to emphasize the benefits of asparagus – naturally low in sodium, virtually calorie free, and packed with vitamin B and calcium. There are a million ways to prepare it, and it’s even pretty good raw, but I wanted to spice things up (literally) and add some crunch. You probably have everything you need to make this recipe already (you could substitute regular breadcrumbs if you don’t have Panko), and if you’re not as keen on spice, omit the cayenne. When finished, this asparagus is as addictive and fun as French fries, but a lot healthier.

To complement the spicy veggies, I used typical Indian spices with my chicken and then added some basil to cool it down. If you’re not a spice lover, again omit the cayenne and replace it with your standard black pepper. Dig in and enjoy!

Spicy Crispy Asparagus with Indian Style Sautéed Chicken

For the Asparagus:

  • 1 bunch asparagus (30-35 stalks), trimmed
  • 1/4 cup flour
  • 1/4 cup grated parmesan cheese
  • 1 cup Panko breadcrumbs
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1 egg, beaten

Preheat the oven to 425 degrees.

Set up a typical breading station: the beaten egg in one dish and the all other ingredients (minus the asparagus) in the other. Make sure to mix your breading ingredients well so that everything coats evenly. Trim your asparagus, coat in the egg and then in the breading. Bake on a cookie sheet for 15 minutes, giving the sheet a good shake about halfway through.

For the Chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1″ pieces
  • 1/4 cup flour
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 1/8 tsp salt
  • 1 medium yellow onion, diced
  • EVOO
  • 1/2 tsp cumin
  • 2 cloves garlic, grated
  • 1/2 cup white wine, divided
  • fresh basil leaves

Heat some oil in a skillet over medium heat.

In a gallon sized resealable plastic bag, add the flour, garlic powder, cayenne, turmeric, and salt. Add the chicken to the bag, squeeze out the extra air, seal, and shake well to coat the chicken.

When the oil is hot, add the onion and cook until it begins to soften, 5-7 minutes. Add in the cumin and garlic and stir until fragrant, 1-2 minutes. Pour in a splash of the white wine, stir and remove the onions, setting aside and keeping warm.

Add another splash of wine followed by the chicken. Be sure to shake off any excess flour before placing in the pan. When the chicken is cooked through, add the onions and the basil back into the pan. Add the remaining white wine and stir. The chicken will be a nice yellow color from the turmeric and it will be very fragrant.

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