Crouton-Crusted Chicken
Four-Cheese Rice and Broccoli Florets
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ⅓ cup buttermilk
- 1 tsp dried basil
- ½ (5-oz) pkg garlic and butter croutons, crushed
Instructions
- Halve chicken crosswise, and pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Combine buttermilk, basil, and chicken in a zip-top plastic bag. Season lightly with salt and pepper. Seal bag, and chill at least 2 hours or up to 2 days.
- Preheat oven to 400°F. Remove chicken from marinade; discard marinade.
- Dredge chicken in crushed croutons to coat, and place on a lightly greased rimmed baking sheet. Bake 20 to 25 minutes or until chicken is done.
Side Dish Ingredients
- 1 (6.4-oz) pkg creamy four-cheese rice mix
- ½ (12-oz) pkg frozen broccoli florets
Side Dish Instructions
- Cook rice according to package directions.
- Cook broccoli according to package directions; season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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