Crouton-Crusted Chicken
Four-Cheese Rice and Broccoli Florets
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 cup buttermilk
- 2 tsp dried basil
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg garlic and butter croutons, crushed
Instructions
- Halve chicken lengthwise, and pound to ½-inch thickness in a zip-top plastic bag with heel of your hand or a meat mallet.
- Combine buttermilk, basil, salt, pepper, and chicken in a zip-top plastic bag. 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
- 2 (6.4-oz) pkg creamy four-cheese rice mix
- 1 (12-oz) pkg frozen broccoli florets
Side Dish Instructions
- Cook rice according to package directions.
- Cook broccoli according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
306
|
249
|
555
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 38 | 8 | 46 |
| Carb (g) | 14 | 43 | 57 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 330 | 730 | 1060 |
Budget Friendly Meal Plan
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