• Set oven rack to upper middle position, and preheat oven to 425 degrees F.
• Wash and dry the potatoes, asparagus, and basil.
• Trim and discard the woody ends of the asparagus, and dice the potatoes.
• Slice one lemon in half, reserving one half, and slicing the other half into 4 wedges. Leave other lemon whole to be zested.

Chicken and Asparagus

• In a medium sized, microwave safe bowl, melt 2 tablespoons of butter (30 seconds).
• Once melted, remove from microwave and stir in mozzarella, Panko, Italian Seasoning, salt, and pepper. Set aside.
• Grab a baking sheet, and spray with cooking spray.
• Place chicken cutlets on one end of the baking sheet, and use a paper towel to pat them dry. Season liberally with salt and pepper.
• Spread the mozzarella and breadcrumb mix evenly over the top of the chicken cutlets, and press firmly to help the crust adhere to the chicken.
• Roast in the preheated oven for 5-7 minutes until it is lightly browned.
• Once browned, remove pan from oven and add asparagus spears to the other side of the tray. Drizzle with olive oil and season with salt and pepper.
• Return to oven and cook for 10-12 minutes until chicken is cooked through and asparagus is tender.
• When finished, top asparagus with the zest of one lemon.

Potatoes

• Meanwhile, place potatoes in a large pot and cover with water. Salt water, and bring to a boil, cook until tender 15-20 minutes.
• Reserve 1/2 cup of cooking liquid.
• Drain potatoes, and return to pot. Cover to keep warm.
• When ready to serve, finish by adding 3 tablespoons of butter, and the 1/2 cup of reserve liquid, salt and pepper. Use a potato masher to mash.
• Add half the roughly chopped bacon (see below)
• And stir it all together.

Bacon

• Meanwhile, cook bacon in a large dry pan over medium high heat. You want to cook until crispy, 6-10 minutes, flipping half way. When done, transfer to a paper-towel lined plate and turn off pan.
• Once cooled enough to work with, rough chop bacon and set aside.

Bruschetta

• While chicken and potatoes cook, prepare bruschetta by finely dicing the tomatoes, and picking the basil leaves from the stems, then thinly slicing them.
• Add to a small bowl, juice half a lemon over top, and drizzle 1/2 tablespoon of olive oil. Season with salt and pepper to taste. Stir to combine.

Serve

• Divide potatoes and asparagus between 4 plates, and add chicken cutlets. Top chicken with bruschetta, and top the potatoes with the remaining half of the bacon. Serve with the lemon wedges and enjoy.