Combine mayonnaise, mustard, garlic and 1/4 tsp salt in a large bowl.
Using your hands, mix panko, Parmesan and 2 tbsp olive oil on a plate.
Add chicken to mayonnaise mixture and toss to coat. Dredge each piece in panko mixture and pat to coat. Place chicken on one half of lightly oiled baking sheet. Bake for 10 min.
Toss asparagus with remaining 1 tbsp olive oil and season with remaining 1/4 tsp salt and pepper.
Remove pan from oven, flip chicken, and add asparagus to the other half of pan. Bake for 10 min, or until chicken is cooked through and lightly golden and asparagus is tender. Serve with parsley and lemon wedges.
Nutrition (per serving)
Excellent source of
Originally published in the Today’s Parent September/October 2019 issue. Photo by Roberto Caruso.