Crispy Parmesan-Ranch Chicken
Creamy Rice and Broccoli
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 1¼ cups panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 (1-oz) envelope Ranch dressing mix
- ¼ cup olive oil, divided
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Combine panko, cheese, and Ranch in a shallow bowl. Brush chicken with 2 Tbsp oil; dredge in panko mixture, pressing gently to adhere.
- Cook chicken, in batches if necessary, in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 1 (10.5-oz) can cream of chicken soup
- 1½ cups low-sodium chicken broth
- 1½ cups instant brown rice
- 2 (12-oz) pkg broccoli florets
Side Dish Instructions
- Bring soup and broth to a boil in a saucepan. Add rice, remove from heat, cover, and let stand 5 to 8 minutes or until liquid is absorbed.
- Meanwhile, cook broccoli according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
361
|
233
|
594
|
| Fat (g) | 15 | 3 | 18 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 38 | 9 | 47 |
| Carb (g) | 16 | 46 | 62 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 570 | 333 | 903 |
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