From the menu of ... Market

A. Executive chef David Gross provided us with the restaurant's version of this dish, which calls for the chicken breasts to be roasted ahead of time so they can be quickly finished when orders come into the kitchen. We've adapted the recipe for home cooks, eliminating the precooking and pounding the chicken breasts to a uniform thickness so they'll cook completely without overcooking the Parmesan crust.

The Parmesan crust features two textures for the cheese -- finely grated and shards. Gross suggests using a microplane grater to make beautifully fluffy grated Parmesan and a vegetable peeler to make the shards. At Market, they serve this chicken garnished with microgreens and a bit of freshly ground black pepper.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of the restaurant in the subject line.

Market’s Parmesan-Crusted Organic Chicken with Asparagus and Lemon-Basil Sauce

Hands on: 20 minutes

Total time: 20 minutes

Serves: 4

1/2 cup all-purpose flour, divided

1/4 cup finely grated Parmesan

2 tablespoons Parmesan shards, cut into 1/4-inch slivers

2 egg whites

4 (4- to 5-ounce) boneless, skinless organic chicken breasts, trimmed

Salt and pepper

2 tablespoons olive oil

16 spears asparagus, tough ends removed

3 tablespoons fresh lemon juice

1 pinch minced green Thai chili

1/2 stick (1/4 cup) unsalted butter

2 tablespoons finely slivered fresh basil

In a medium bowl, combine 3 tablespoons flour, grated Parmesan and Parmesan shards. Stir until well mixed. Pour into a shallow dish or pie plate. Pour remaining flour into another shallow dish. Lightly beat egg whites and pour into a third shallow dish.

Sprinkle chicken breasts on both sides with salt and pepper. Flatten breasts so they are about 1/2-inch thick. Dredge each breast by dipping first into flour and removing any excess. Then move the breast into the egg white and coat evenly. Finally dip breast into cheese mixture, pressing so crumbs are firmly attached. Repeat with remaining breasts.

In a large skillet, heat oil over medium-high heat until very hot, about 1 minute. Reduce heat to medium and sauté breasts until golden and crisp on the first side, about 4 minutes. Do not crowd the skillet. Turn chicken and cook until second side is crisp and chicken is cooked through, about 6 minutes. Remove chicken from the skillet as it becomes fully golden and keep warm until all pieces are done.

While chicken is cooking, in a large skillet, bring salted water to a boil and simmer asparagus until tender, about 5 minutes. Drain asparagus and keep warm.

When asparagus is done, prepare sauce by combining lemon juice, chili and 1/8 teaspoon salt in a medium saucepan. Heat to a simmer, about 30 seconds, and whisk in butter. Divide asparagus spears between 4 plates and sprinkle with basil. Divide sauce over asparagus and top with sautéed chicken.

Per serving: 403 calories (percent of calories from fat, 50), 34 grams protein, 16 grams carbohydrates, 2 grams fiber, 22 grams fat (10 grams saturated), 103 milligrams cholesterol, 244 milligrams sodium.