Potato Chip-Crusted Chicken
Almond Rice Pilaf and Peas
Ingredients
- 1½ lb boneless, skinless chicken breasts, halved crosswise
- ⅓ cup Dijon mustard
- ¼ cup butter, melted
- 1 (6.5-oz) pkg kettle-cooked potato chips, crushed
- ½ cup freshly grated Parmesan cheese, chopped
- 2 Tbsp minced fresh rosemary
- 1 tsp salt
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil; place a lightly greased wire cooling rack over foil.
- Pound chicken to an even thickness using the heel of your hand or a meat mallet.
- Whisk together mustard and melted butter in a shallow dish.
- Stir together potato chips, cheese, rosemary, and salt in a separate shallow dish.
- Brush chicken with mustard mixture; dredge in potato chip mixture to coat. Place on prepared rack, and let stand 20 minutes to set crust.
- Bake 25 to 35 minutes or until chicken is done.
Side Dish Ingredients
- 2 (6.6-oz) pkg toasted almond rice pilaf
- 1 (9-oz) pkg frozen peas
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam peas according to package directions; toss with butter until melted. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
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