Crispy Herb-Crusted Chicken with Lemon-Basil Cream and Roasted Asparagus

Preheat your oven to 400°F (200°C). In a shallow dish, combine 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, and a pinch of salt and pepper.

In another bowl, whisk together 2 large eggs and 1 tablespoon of Dijon mustard until well combined. Dip each chicken breast (4 pieces, about 6 ounces each) into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated chicken breasts and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the lemon-basil cream by combining 1 cup of heavy cream, the zest of 1 lemon, and 1/4 cup of fresh basil leaves in a small saucepan over medium heat.

Stir the mixture gently until it begins to simmer, then reduce the heat to low and let it thicken for about 5 minutes.

Season with salt and pepper to taste. For the roasted asparagus, trim the ends of 1 pound of asparagus and toss them with 1 tablespoon of olive oil, salt, and pepper.

Spread the asparagus on a baking sheet and roast in the oven for the last 10 minutes of the chicken's cooking time.

Once everything is cooked, plate the crispy chicken, drizzle with the lemon-basil cream, and serve alongside the roasted asparagus for a beautiful presentation.