Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9- x 13-inch baking dish. Place pieces of butter around the chicken.
Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.
Side Dish Ingredients
1 pinch white sugar
1 lb fresh green beans, trimmed
2 Tbsp butter
2 tsp olive oil
3 cloves garlic, minced
1 Tbsp lemon zest
¼ cup chopped fresh parsley
Salt and pepper to taste
1 lemon, cut into wedges
Side Dish Instructions
Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes.
Toss beans with parsley and lemon zest and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
Nutritional Information
Main
Side
Total
Servings
6
4
Fat (g)
31
8
39
Sat. Fat (g)
17
4
21
Protein (g)
32
3
35
Carb (g)
9
13
22
Fiber (g)
0
6
6
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