Baked Chicken with Breadcrumb Topping
Petite Peas with Shallots
Ingredients
- 2 lb boneless, skinless chicken breasts
- ⅓ cup gluten-free mayonnaise
- 1½ tsp grated lemon rind
- 1½ tsp dried thyme
- 1 tsp hot pepper sauce
- ¼ tsp salt
- ½ cup gluten-free panko breadcrumbs
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F.
- Pound chicken to ½-inch thickness, and place on a rimmed baking sheet coated with cooking spray.
- Stir together mayonnaise, lemon rind, thyme, hot sauce, and salt, and spread over chicken.
- Sprinkle with breadcrumbs. Drizzle with oil.
- Bake 20 minutes or until chicken is done and breadcrumbs are lightly browned.
Side Dish Ingredients
- 2 shallots, minced
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen sweet peas, thawed
- ¼ cup gluten-free chicken broth
- ½ tsp salt
- ½ tsp pepper
- 3 cups shredded romaine lettuce
Side Dish Instructions
- Sauté shallots in hot oil in a large skillet over medium heat 2 minutes or until tender.
- Stir in peas, broth, salt and pepper. Cook 5 minutes or until peas are tender and broth evaporates.
- Add lettuce, stirring just until lettuce is wilted.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
