|4||pieces PERDUE® Encrusted Onion & Herb Breaded Chicken Breast Fillets (19 oz.) or PERDUE® Encrusted Parmesan & Herb Breaded Chicken Breast Fillets (19 oz.)|
|1/2||cup crumbled blue cheese|
|20||spears asparagus, steamed|
|1||lemon, juiced, if desired|
Transfer baked chicken and blue cheese to a plate with 4 to 5 asparagus spears. Sprinkle the asparagus with lemon juice if desired.
Preheat oven to 400° F. Spray foil covered baking tray with non-stick cooking spray. Remove 4 fillets from plastic pouch using corner ez-peel tab. Place the fillets on the tray and bake on middle oven rack for 15 minutes. Turnover and top each fillet with 2 tablespoons crumbles blue cheese. Bake for 10 to 12 minutes more or until fillets reach 170°F internal temperature and the cheese has melted.
Serve Onion and Herb Chicken Breast with Blue Cheese and Asparagus with crusty bread or warm rolls.