Potato Chip-Crusted Chicken
Buttery Noodles and Broccoli
Ingredients
- ⅓ cup Dijon mustard
- ¼ cup butter, melted
- 1 (8-oz) pkg kettle-cooked potato chips, crushed
- ½ cup grated Parmesan cheese
- 1½ tsp dried crushed rosemary
- 1½ lb boneless, skinless chicken breasts, halved lengthwise
Instructions
- Preheat oven to 400°F. Whisk together mustard and butter in a shallow bowl. Stir together crushed chips, cheese, and rosemary in a second shallow bowl.
- Pouch chicken to an even thickness 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 coated chicken on a greased wire rack on a rimmed baking sheet. Let stand 20 minutes to set crust. Bake 25 to 35 minutes or until chicken is done and browned.
Side Dish Ingredients
- 8 oz spaghetti
- ¼ cup butter, melted
- 1½ tsp dried crushed rosemary
- 1 (12-oz) pkg frozen broccoli florets
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook pasta according to package directions. Toss with butter and rosemary.
- Cook broccoli according to package directions. Toss with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
435
|
232
|
667
|
| Fat (g) | 21 | 9 | 30 |
| Sat. Fat (g) | 8 | 5 | 13 |
| Protein (g) | 30 | 6 | 36 |
| Carb (g) | 27 | 31 | 58 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 735 | 274 | 1009 |
Budget Friendly Meal Plan
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