Crispy Parmesan Chicken
Parmesan-Arugula Salad and Roasted Potatoes
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 large eggs
- 1½ cups crushed round buttery crackers
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Cut chicken in half lengthwise and pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; lightly season with salt and pepper.
- Lightly beat eggs in a shallow bowl. Stir together crushed crackers and cheese in a separate bowl.
- Dip chicken in beaten egg; dredge in cracker mixture to coat. Place on a parchment paper-lined rimmed baking sheet, and bake 15 to 20 minutes or until browned and done.
Side Dish Ingredients
- 1 (22-oz) pkg frozen roasted potatoes
- 1 (5-oz) pkg arugula
- ½ cup shaved Parmesan cheese
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
Side Dish Instructions
- Preheat oven to 425°F. Spread potatoes in a single layer on a lightly greased baking sheet, and bake 20 minutes or until golden brown.
- Toss together arugula, cheese, oil, and lemon juice in a bowl just before serving; season with salt and pepper to taste.
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