Oven baked Chicken and roasted asparagus

This is a recipe that my family has done for almost 20 years. My dad was a fan of fried chicken but after his triple bypass surgery this was the closest he was allowed to come to it.

Ingredients
1 lb boneless skinless chicken breasts
2 cups Grape nuts flakes
3/4 c non fat milk
salt and pepper to taste
PAM or spray oil (if you have it)

1 bunch asparagus
olive oil
1 TB minced garlic fresh or (1/2 Tb dried)
salt and pepper
2 TB sherry

Preheat oven to 425 degrees
pour milk in one shallow bowl and cereal in another. Dip chicken in milk and then in cereal and place on a baking sheet lined with parchment paper. Sprinkle with salt and pepper, and spray lightly with PAM or olive oil spritzer. Bake chicken for 10 minutes and turn oven temp down to 350 degrees and bake until chicken is done (appx. 2o minutes). Remove from oven and let rest 3-5 minutes before cutting into it.

Meanwhile, trim your asparagus and place in a shallow baking dish. drizzle with olive oil. Sprinkle garlic, salt and pepper on top and bake until soft (thin asparagas takes about 10-15 min thick takes about 20-25 minutes). Remove from oven and drizzle the sherry over the top. Be careful the sherry may steam a bit in the hot pan.

I have also made the Orzo recipe that Rachel posted long ago but used quinoa instead of the orzo to go with this meal and thought it went well together.