Crispy Dill Pickle Chicken
Charred Dill Corn and Mashed Potatoes
Ingredients
- 2¼ lb boneless, skinless chicken breasts
- ¼ cup butter, melted
- 2 Tbsp dill pickle juice
- 1½ cups panko breadcrumbs
- 1 (1-oz) envelope Ranch dressing mix
- 1 Tbsp dried dill
- 1 tsp garlic powder
Instructions
- Preheat oven to 425°F. Place a wire rack in a large rimmed baking sheet; coat sheet with cooking spray.
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Combine melted butter and pickle juice in a shallow bowl. Combine breadcrumbs, Ranch dressing mix, dried dill, and garlic powder in a second shallow dish.
- Dip chicken in melted butter mixture, letting excess drain off. Dredge in breadcrumb mixture, pressing gently to adhere. Place on prepared rack.
- Bake chicken 15 to 20 minutes or until coating is golden brown and chicken is done.
Side Dish Ingredients
- 1 (12-oz) pkg frozen corn kernels
- 3 Tbsp olive oil
- ¼ cup dill pickle juice
- ¼ cup chopped dill pickles
- 1½ tsp dried dill
- 1 (32-oz) pkg refrigerated mashed potatoes
Side Dish Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned. Add pickle juice, pickles, and dried dill, stirring to coat; cook until slightly thickened.
- Meanwhile, heat mashed potatoes according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
360
|
263
|
623
|
| Fat (g) | 12 | 14 | 26 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 41 | 5 | 46 |
| Carb (g) | 18 | 32 | 50 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 564 | 622 | 1186 |
| T. Sugs (g) | 1 | 4 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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