Oven-Fried Potato-Chip-Crusted Chicken
Steamed Rice and Roasted Asparagus
Ingredients
- ⅓ cup Dijon mustard
- ¼ cup butter, melted
- 1 (8-oz) pkg kettle-cooked potato chips, crushed
- ½ cup grated Parmesan cheese
- 2 Tbsp minced fresh rosemary
- 1 tsp salt
- 1½ lb boneless, skinless chicken breasts, halved crosswise
Instructions
- Preheat oven to 400°F. Whisk together mustard and butter in a shallow bowl. Stir together chips, cheese, rosemary, and salt in a second shallow bowl.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush chicken with mustard mixture; dredge in potato chip mixture, pressing gently to adhere.
- Place on a greased wire rack on a rimmed baking sheet. Let stand 20 minutes to set crust.
- Bake 25 to 35 minutes or until chicken is browned and done.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
Side Dish Instructions
- Cook rice according to package directions.
- Preheat oven to 400°F. Toss together asparagus and oil on a rimmed baking sheet. Season lightly with salt and pepper. Bake 10 minutes or until crisp-tender.
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