Preheat oven to 425°F. Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
Stir together crushed potato chips and breadcrumbs in a shallow bowl. Brush both sides of chicken with onion dip; dredge in potato chip mixture.
Place chicken on a lightly greased rack over a rimmed baking sheet. Bake 20 to 25 minutes or until chicken is golden brown and done.
Side Dish Ingredients
1 (8-oz) pkg thin green beans
1 Tbsp olive oil
¼ tsp kosher salt, divided
¾ lb Russet potatoes, peeled and cubed
½ cup shredded Parmesan cheese
2 Tbsp butter, softened
Side Dish Instructions
Preheat oven to 425°F. Toss together green beans, oil, and ⅛ tsp salt on a rimmed baking sheet; spread in a single layer.
Bake 15 to 20 minutes or until browned and tender.
Meanwhile, bring potatoes and water to cover to a boil in a saucepan. Cook 10 minutes or until tender; drain and return to pot.
Add cheese, butter, and ⅛ tsp salt; cook until thoroughly heated, mashing potatoes with a potato masher until potatoes are chunky.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
13
24
37
Sat. Fat (g)
4
12
16
Protein (g)
40
13
53
Carb (g)
10
41
51
Fiber (g)
0
6
6
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