Being able to get freshly baked Cuban bread from Cuban bakeries is a luxury I enjoy. Typically, the loaf is about 36 inches long, which yields four substantial sandwiches. Prior to baking, a palmetto leaf is placed in the center of Cuban bread to maintain moisture inside. On the outside it is crispy, and on the inside it is quite light.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves
- 5 tablespoons olive oil
- 2 eggs, beaten
- 1 cup Italian-style dry bread crumbs
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) can asparagus, drained
- 4 slices provolone cheese
Instructions
- Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
- When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
- Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
Nutrition Facts
| Calories | 563 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 3 g |
| Protein | 43 g |
| Saturated Fat | 9 g |
| Sodium | 1166 mg |
| Sugars | 2 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I think the chicken was bland. I’ll have to rethink what to put on it next time. I did use fresh asparagus.
I used fresh asparagus (canned reminds me of baby food). It has absolutely no flavor. Adding seasoning didn’t help. Won’t make again.
I think I’m a pretty good, self-respecting cook Christine. And I tried the recipe! It is super easy and pretty darn good given the short ingredient list! There are plenty of great recipes on this site, that I have made, that have you bread and sauté the protein (chicken, pork) and then cook in a sauce! And the result is no, not air-fried-crunchy – but still have great texture and flavor. I halved for two but added a tiny bit extra dried basil, garlic and onion powder to my Italian bread crumbs (which was only about 1/3c). I used fresh asparagus as I am lucky to have some growing in my garden this year and also used Havarti cheese because grocery shopping is scheduled for this weekend. Cooked all on the stovetop in my cast iron pan (with lid when directed). Great recipe Rosana! And over 200+ other reviewers agree!! Thanks for sharing!
Tried this recipe for dinner tonight and with a few changes, it was delicious. I used skinless/boneless thighs, breaded them and baked in the oven for about 1/2hr. Then took them out of the oven and added the asparagus and topped with provolone and put back in the oven for about 15min. I substituted the chicken broth for cream of chicken soup and added half a bullion cube to thin the soup. I will definitely make this again.
It was delicious. I substituted Havarti cheese instead if provolone. Just scrumptious and oh so tender and juicy.
The idea of this is why I wanted to try this, but I deconstructed it from the start. I made the breaded chicken, I used boneless skinless thighs, held them in the oven, sauteed my fresh asparagus, until crisp tender, placed on top of chicken, added the cheese. Made the pan sauce, and served with mashed potatoes. Drizzling the sauce over all. Delicious.
I thought the flavor was fine. I made some modifications and and had some things I thought were drawbacks. First, I used chicken tenders so they did not need as deep of a skillet as suggested. Before adding the broth and asparagus I drained off all the excess olive oil. Then I used fresh asparagus – canned just seemed too soggy. My observation is that the recipe calls for way too much broth. Asparagus needs little to steam it and it just made the chicken soggy. We had a ton of gravy with provolone curds since I cooked it a little longer trying to reduce the sauce. As I said, the flavor was fine and a nice way to use up the asparagus glut our garden produces. Seems like less broth and cooking uncovered might help the next time.
Made the recipe exactly as stated, was a huge hit with my entire family. I used canned asparagus, which although not optimal were tasty…but the provolone added a salty, nutty taste that accented the chicken perfectly. This recipe will go into the steady rotation at home!!!
This was amazing and so easy. Halved recipe other than the chicken broth. Used one butterfly breast and tenderized it. Great way to use fresh asparagus!
I use an Allrecipes recipe with similar ingredients but prepared in a different manner. Chicken breasts are butterflied and pounded lightly, fresh asparagus and provolone is rolled inside. Brush on a lemon tarragon mayo sauce and then panko breading before baking. It’s actually what’s for dinner later. I give that other recipe five stars and have made it several times.
This recipe was quite simple and straight to the point ! I was able to send my adult son to the store for ingredients and wow to my surprise; he came back with everything on the list ! I knew then we were off to a great start 🙂 !! Never the less it was very good ! I have now added it to the menu..
No respecting cook would bread and Fry a protein such as chicken and then cook it in broth. It defeats the whole purpose of breading the chicken and results in a very unpalatable piece of chicken. And why in the world would you use canned asparagus?! It’s extremely mushy and taste like tin can. I don’t have to make this recipe to know that it’s not a winner. However, the way I made it, simply dredging it in flour that has been seasoned, and pan sauteing it, removing the chicken and tenting it on a plate, deglazing the pan with a little bit of vegetable stock and scraping up the brown bits, and then adding a little butter, and then pan sauteing fresh asparagus, and just putting that on the side without even having to use the cheese, it’s heavenly. You can add the cheese if you want of course.
Yummy, quick, and easy – the perfect combo for a weeknight meal. Per advice from other reviews, I used fresh asparagus. I simmered it alongside the chicken for the first 10 minutes of simmering time, then added it on top of the chicken and topped by the cheese for the last 5 minutes. It worked out really well in case that helps anyone else. I’m not opposed to the canned asparagus as a shortcut, but I liked it with the fresh option. I served mine over white rice.
Absolutely delicious… used fresh asparagus and put it beside chicken to cook. Put grated cheese with bread crumbs to dip, and added chicken broth and white wine to simmer after browning. Also used fresh mozzarella and put on dish towards end of cooking to melt..even put in oven at very end to finish melting. Really tasty- will definitely make again!
Really good, and easy. The beauty of this site is you can look at the recipes and comments and make it how it works for you, using what you have. I had tenders and fresh asparagus and a provolone/mozzarella blend. Used a Jaccard on the tenders, one egg, and coated in a bag with Italian bread crumbs and grated Parmesan. Added the shredded cheese near the end. And reduced the broth.
Absolutely delicious! I used fresh asparagus, which I put into the pan raw not steamed. They steamed wonderfully!!! I also used shredded mozzarella and Parmesan cheese because I didn’t have provolone slices. I waited until 2 minutes before serving to place the cheese on so it was nicely melted. Definitely will make again!
Fast easy and loads of flavor. Definitely a keeper.
could use some improvement. like better ingredients and techniques. like why you pour liquid over the chicken when its breaded? like, you want dat soggy? smh. much love to all.
This was fantabulous! I made a few changes based on what I had in the house. I used tenderloins instead of breasts, fresh asparagus, parmesan herb panko crumbs, half the broth and added precooked bacon. Served it over angel hair pasta. This was a definite hit at my house. Will be adding this to my rotation.
My husband loved it , he said make sure you save it. I used green beans because of availability.
Very good- family loved it. Did follow other suggestions and used 1/2c chicken broth and 1/4c white wine. Pounded chicken breast to about 1/2 inch before dipping. Used fresh asparagus and it steamed well in the 15 min. Also added thin sliced tomatoes towards the end of cooking time for those of us who like tomatoes. Substituted shredded pizza cheese as I was out of provolone, and added at the end also to just melt it.