Herb and Walnut-Crusted Chicken
Maple-Mustard Roasted Carrots
Beverage Recommendation
Fre Alcohol-Removed Chardonnay
Ingredients
- ⅔ cup finely chopped walnuts
- ⅔ cup panko breadcrumbs
- 1 Tbsp chopped fresh rosemary
- ⅓ cup mayonnaise
- 1 Tbsp minced garlic
- 2 lb chicken cutlets
- ¾ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
Instructions
- Preheat oven to 450°F. Combine nuts, breadcrumbs, and rosemary in a shallow dish. Stir together mayonnaise and garlic in another shallow dish.
- Sprinkle chicken with salt and pepper; dip in mayonnaise, and dredge in nut mixture, gently pressing to adhere.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 2 to 3 minutes per side or until browned. Transfer to a foil-lined baking sheet.
- Bake 4 to 6 minutes or until done.
Side Dish Ingredients
- 2 (12-oz) pkg rainbow baby carrots
- 2 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 Tbsp whole grain mustard
- 1 Tbsp minced garlic
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp chopped fresh rosemary
Side Dish Instructions
- Preheat oven to 450°F. Halve larger carrots lengthwise. Toss together carrots, oil, syrup, mustard, garlic, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender. Sprinkle with rosemary; stir.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
426
|
97
|
523
|
| Fat (g) | 26 | 5 | 31 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 10 | 13 | 23 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 466 | 303 | 769 |
| T. Sugs (g) | 0 | 8 | 8 |
| A. Sugs (g) | 0 | 2 | 2 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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