Lemon Asparagus

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.

Whisk together ingredients until well blended. Salt and pepper to taste.

Combine white wine, chicken stock, and Halladay’s Lemon Spinach seasoning. Set aside.

Pat chicken tenders then season with salt and pepper. Dredge chicken in flour.

Heat olive oil and butter in a large sauté pan over medium-high heat. Cook tenders for approximately 2 to 3 minutes per side.

Add lemon slices and half of the seasoned wine & chicken stock mixture from step one to the chicken in the pan, cook for 1 to 2 more minutes or until chicken reaches a temperature of 165°F.

Remove chicken & lemons from the pan; set aside. Add the rest of the wine & stock mixture and spinach to the same pan. Cover and cook for 1 to 2 minutes, just until the spinach is slightly wilted. Add the chicken back to the pan, give a gentle stir; serve and enjoy!

Preheat oven to 425˚F. Line a rimmed baking sheet with lightly greased parchment paper. Combine flour and seasoning in a re-sealable plastic bag. Combine breadcrumbs, panko and parmesan in another re-sealable plastic bag. Working in batches, coat asparagus with flour mixture, then egg, then panko mixture; transfer to prepared baking sheet. Bake, turning once, until crisp, 12-15 minutes.