Crunchy Barbecue Chicken
Broccoli with Horseradish Sauce and Steamed Rice
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- 1 cup barbecue sauce
- 1½ cups crushed crispy fried onions
- ¼ cup freshly shredded Parmesan cheese
- ½ tsp pepper
- Preheat oven to 400°F.
- Pound chicken to even thickness.
- Pour barbecue sauce into a shallow dish.
- Combine onions, cheese and pepper in a separate shallow dish.
- Dip chicken in barbecue sauce; dredge 1 side of chicken in onion mixture.
- Place chicken, crumb sides up, in a greased 13-x 9-inch baking dish.
- Bake 20 to 25 minutes or until chicken is done.
- 1 bunch broccoli, cut into florets
- 2 Tbsp water
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp prepared horseradish
- ¼ tsp Worcestershire sauce
- 2 (4.6-oz) boxes long grain and wild rice
- Place broccoli in a microwave-safe dish; add water.
- Cover and microwave on HIGH 3 minutes or until crisp-tender; drain.
- Stir together sour cream, mayonnaise, horseradish and Worcestershire sauce in a small saucepan.
- Cook over low heat, stirring frequently, until thoroughly heated.
- Serve over broccoli.
- Cook rice according to package directions.
