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1
Preheat the oven to 400u00b0F.
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2
Line an extra-large baking sheet with parchment paper.
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3
Season the chicken cutlets with salt and black pepper, to taste.
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4
Spread the chicken cutlets on both sides with Caesar dressing, and arrange on one side of the baking sheet.
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5
Trim the asparagus and arrange on the other side of the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper to taste. Toss the asparagus to distribute the oil.
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6
Bake the chicken and asparagus for 10 minutes on the middle rack of oven.
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7
While the chicken bakes, cut the ciabatta rolls in half lengthwise.
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8
Grate or press the garlic cloves into a small bowl with the butter, and add the Italian seasoning. Mix with a fork.
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9
Spread herb butter in an even layer over cut sides of bread.
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10
Open the oven. Use a rubber spatula to shift the asparagus toward the center of the baking sheet, creating a space for the garlic bread. Arrange the garlic bread, cut side up, on the baking sheet.
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11
Continue baking for 9-11 minutes longer, until the chicken is cooked through (the chicken's internal temperature should read 165u00b0F), the asparagus is tender, and the garlic bread is golden brown.
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12
Check to see that dish is done. Remove from oven or add time as needed.
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13
Squeeze lemon over the chicken and asparagus. Sprinkle Parmesan cheese over everything. Plate and serve.
