Hollandaise-Topped Parmesan Chicken
Steamed Rice and Roasted Asparagus
Ingredients
- 1 cup crushed round buttery crackers
- ¼ cup shredded Parmesan cheese
- ¼ tsp garlic powder
- ¼ cup butter, melted
- ¾ lb boneless, skinless chicken breasts
- ½ (1.6-oz) pkg hollandaise sauce mix
Instructions
- Preheat oven to 350°F. Stir together cracker crumbs, cheese, and garlic powder in a shallow bowl. Pour melted butter in a separate shallow bowl.
- Cut chicken pieces in half crosswise; pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Dip chicken in melted butter; dredge in cracker mixture, coating both sides. Place on a lightly greased rimmed baking sheet; pour remaining butter over chicken.
- Bake, uncovered, 25 to 30 minutes or until chicken is done.
- Prepare hollandaise sauce according to package directions; drizzle over chicken.
Side Dish Ingredients
- ¾ cup long-grain white rice
- ½ lb asparagus, trimmed
Side Dish Instructions
- Cook rice according to package directions.
- Steam asparagus in a steamer basket over simmering water 4 to 5 minutes or until crisp-tender.
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