Preheat oven to 350.
Spread out rinsed and dried asparagus on a large baking sheet. Drizzle with olive oil (roll asparagus to ensure oil is evenly distributed). Mix together Italian seasoning, salt, black pepper and Panko in small bowl, then sprinkle evenly over asparagus. Finally, sprinkle with shredded cheese. Bake for 7-10 minutes or until ends are starting to brown.
While asparagus is cooking, melt 2 T of the butter in a large skillet over medium heat.
Pat chicken dry. Mix basil, rosemary, thyme, Seasoned Salt, paprika, crushed red pepper, and black pepper in a small bowl. Season each side of the dry chicken breasts with 1/2 t of that seasoning mix, distributing it evenly on the chicken. Lay chicken down in skillet in melted butter and cook for 3-5 minutes on each side, depending on the thickness of the chicken, until cooked through. Set cooked chicken aside.
Meanwhile, cook rice according to package.
Reduce skillet to medium heat. Melt remaining 1 T of butter and sauté garlic for 30 seconds. Add chicken broth and lemon juice, and simmer sauce for 1 minute. Return chicken to pan and simmer for 2-3 minutes, turning chicken once to cover both sides with the sauce. Serve chicken topped with fresh parsley for garnish.
Serve chicken topped with finely chopped parsley for garnish, alongside asparagus and rice. Pour the extra chicken broth over the rice.
We recommend all children's meals be served with milk.