Potato-Chip Chicken
Caesar Salad and Seedless Grapes
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 20 to 25 minutes or until chicken is browned and done.
Side Dish Ingredients
- 1 lb seedless red grapes
- 1 (17.8-oz) pkg Caesar salad kit
Side Dish Instructions
- Prepare salad according to package directions.
- Serve with grapes.
Kid-Friendly Meal Plan
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