Panko Chicken with Roasted Asparagus and Japanese Rice
Goes well with some cold tea. I bought the asparagus at the farmer's market for just $2.
.75lb boneless chicken leg/thigh meat
Wash and cook rice in rice cooker.
Preheat oven to 425F. Wash/cut ends off asparagus. Dry with towels. Add to bowl with olive oil, pepper, and a little kosher salt. Mix well. Place in oven for 15 minutes.
Add salt/pepper to chicken. Coat in flour, then dip in egg, then dip in panko mix.
Fry in pan until brown on one side then flip over. When done, place on plates with paper towels.
Add miso paste to dish. Squeeze some lemon over chicken. Sprinkle with rosemary. Squeeze a little lemon juice over the asparagus.