MAIN Chicken Bruschetta with Shaved Asparagus, Cannellini & Parmesan Salad




Yield 4-6 servings

A salad concept inspired by my favorite restaurant in Richmond, Mamma Zu's.  It's light, lemony and really simple.  It's no surprise, therefore, that I paired it with an equally bright Chicken Bruschetta.  Enjoy this dish when you feel like you've overindulged a bit too much.


2-3 lbs chicken breasts

1/2 cup flour

4 tsp salt, divided

1 tsp black pepper

4 Tbsp olive oil, divided

2 pkg cherry tomatoes, quartered

4 cloves garlic, minced

1 bunch basil, cut into chiffonade

Pinch red pepper flakes

1 lemon, sliced into 6-8 wedges

2 cups white wine or chicken stock

1/2 cup grated parmesan

1-2 bunches asparagus, trimmed and shaved into thin strips with  vegetable peeler

1 lemon, zested and juiced

½ red onion, sliced

1 can cannellini beans, drained and rinsed

1 chunk parmesan  shaved into strips to garnish


Courses dinner

Recipe by Vie at