Crouton-Crusted Chicken
Four-Cheese Rice and Broccoli Florets
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 1 cup buttermilk
- 2 tsp dried basil
- 1 (5-oz) pkg garlic and butter croutons, crushed
Instructions
- Pound chicken to ½-inch thickness between plastic wrap using a meat mallet. Place in a large zip-top plastic bag.
- Add buttermilk and basil to bag. Season with salt and pepper, if desired. Seal bag, and refrigerate at least 2 hours or up to 2 days.
- Preheat oven to 400°F. Remove chicken from marinade; discard marinade.
- Place crushed croutons in a shallow bowl. Dredge chicken in crushed croutons to coat, and place on a lightly greased wire rack on a rimmed baking sheet. Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- 2 (6.4-oz) pkg creamy four cheese rice mix
- ¼ cup butter
- 4½ cups water
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Cook rice according to package directions using butter and water.
- Steam broccoli according to package directions; season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
308
|
326
|
634
|
| Fat (g) | 10 | 13 | 23 |
| Sat. Fat (g) | 1 | 7 | 8 |
| Protein (g) | 38 | 10 | 48 |
| Carb (g) | 14 | 46 | 60 |
| Fiber (g) | 0 | 4 | 4 |
| T. Sugs (g) | 1 | 4 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
