Crunchy Onion Chicken
Sweet Potato Wedges and Buttery Corn
Ingredients
- ½ cup butter, melted
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 2 cups French fried onions, crushed
- 2 lb boneless, skinless chicken breasts
Instructions
- Preheat oven to 400°F. Combine melted butter, Worcestershire, and mustard in a shallow dish. Place crushed onions in a separate dish.
- Cut chicken in half crosswise; pound to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Dip chicken in butter mixture; dredge in crushed onions to coat.
- Place chicken on a lightly greased wire rack over a rimmed baking sheet. Drizzle remaining butter mixture over chicken; sprinkle with any remaining crushed onions.
- Bake 15 to 20 minutes or until chicken is done.
Side Dish Ingredients
- 3 large sweet potatoes, peeled and cut into ½-inch-thick wedges
- 2 Tbsp olive oil
- 1 tsp garlic salt
- 1 (10-oz) pkg frozen corn in butter sauce
- 1 (10-oz) pkg frozen green peas
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes and oil on a lightly greased large rimmed baking sheet. Sprinkle with garlic salt; toss.
- Bake 25 minutes or until tender and browned.
- Meanwhile, cook corn according to package directions. Cook peas according to package directions. Toss together corn and peas in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
440
|
212
|
652
|
| Fat (g) | 29 | 6 | 35 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 34 | 6 | 40 |
| Carb (g) | 8 | 36 | 44 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 440 | 648 | 1088 |
| T. Sugs (g) | 0 | 11 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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