Crispy Cheddar Chicken
Sunflower Seed Spinach SaladWine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 2 (2.12-oz) pkg Cheddar cheese crisps
- 1½ cups shredded Cheddar cheese
- 3 large eggs
- 1½ lb boneless, skinless chicken breasts
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 425°F. Coat a 13- x 9-inch baking dish with cooking spray. Set aside.
- Crush crisps in the package or process them in a food processor until crushed. Combine crisp crumbs and cheese in a shallow dish. Beat eggs in another shallow dish.
- Dip chicken in beaten egg; dredge in cracker mixture. Arrange chicken in dish; sprinkle with garlic powder, salt, and pepper.
- Cover with foil; bake 20 minutes. Uncover; bake 5 to 10 minutes longer or until chicken is crisp and done.
Side Dish Ingredients
- 2 (5-oz) pkg baby spinach
- 1 cup grape tomatoes, halved
- ⅓ cup roasted, salted sunflower kernels
- 6 Tbsp Ranch dressing
Side Dish Instructions
- Combine spinach, tomatoes, and sunflower seeds in a bowl. Toss with Ranch.
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