•1 cup (250 mL) panko bread flakes
•1 large lime or lemon
•8 skinless, boneless chicken thighs
•2 tbsp (30 mL) Dijon mustard
•1 lb (500 g) asparagus, about 1 bunch
•1/4 cup (50 mL) shaved parmesan
1.Arrange oven racks in centre and bottom of oven. Preheat oven to 425F (220C). Place a rack on a large rimmed baking sheet. Spray rack with oil. Place panko in a shallow dish. Finely grate peel from lime into panko. Stir to mix. Unroll thighs and sprinkle with pinches of salt and pepper. Working with one thigh at a time, spread a little Dijon on both sides. Then coat all over with panko mixture, pressing so that crumbs adhere. Place on rack. Repeat with remaining chicken. For a crunchier coating, lightly spray chicken with cooking spray.
2.Bake in centre of oven until coating is golden and crispy, about 25 min, without turning. Meanwhile, snap tough ends from asparagus and discard. Place asparagus on another baking sheet. Drizzle with a little oil and sprinkle with salt and pepper. Roast in the bottom rack of oven during the last 5 to 10 min of chicken baking, depending on thickness of asparagus. Divide chicken and asparagus among dinner plates. Using a vegetable peeler, shave parmesan over asparagus. Serve with lime wedges.
Preparation time 15 minutes
Baking Time 25 minutes
Makes 3 to 4 Servings