When I first decided to try this recipe, I was a little nervous… you see it contains two veggies that my hubby doesn’t (a-hem) prefer.
Asparagus and mushrooms. (I know, YUM!)
But, based on my past experience, I also have found that a lot of his previous exposure with particular foods was ill fated because either A. it was canned B. it was overcooked C. it was cooked wrong
Yes, I would probably hate asparagus and spinach and mushrooms if my only exposure resulted in slimy sogginess.
So, when I prepared this dish, I also doubled it. Something “told me” to. And, guess what? Hubby got seconds, took it to work the next day and text-ed me hoe he loved his lunch and ate all his veggies. So, of course I’m totally thrilled. Because I love asparagus and mushrooms.
I also love little “I love my lunch” texts. 😉
My advice to you is to double this recipe. It says it serves four, but- that means no second helpings and no leftovers if you’re a family of four. If there is two of y’all… well, then that’s perfect.
This recipe is courtesy of Sargento and features their Artisan shredded Parmesan Cheese. Which, I have to say blows the grated kind away. Yes, that’s my opinion… but I bet you’ll agree. It’s so weird how the difference in a grate makes.
For the recipe, click here: Lemon Pepper Chicken it’s all ready for you to print. 🙂
Disclaimer: A special thanks to Sargento for supporting this post. The opinions expressed are my own, and the recipe is theirs.