Crispy Cheddar Chicken

Sunflower Seed Spinach Salad
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Wine 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

  1. Preheat oven to 425°F. Coat a 13- x 9-inch baking dish with cooking spray. Set aside.
  2. 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.
  3. Dip chicken in beaten egg; dredge in cracker mixture. Arrange chicken in dish; sprinkle with garlic powder, salt, and pepper.
  4. 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

  1. Combine spinach, tomatoes, and sunflower seeds in a bowl. Toss with Ranch.

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