Crunchy Rosemary Chicken – C
Mashed potatoes & green beans
  • Classic
  • kid favorite
Crunchy Rosemary Chicken – C
Mashed potatoes & green beans
  • Classic
  • kid favorite
Servings:

Ingredients

Prep
  • 1 cup buttermilk
  • 3 T Dijon mustard
  • 1 1/2 cup panko bread crumbs
  • 2 T grated Parmesan cheese
  • 1 t dried rosemary crushed
  • salt and pepper to taste
  • 8 boneless chicken breasts
On Cooking Day
  • 2 bag frozen mashed potatoes
  • 1 bag frozen green beans

Instructions

To Assemble
  1. Mix buttermilk and mustard in a shallow bowl.
  2. Mix next 4 ingredients on a paper plate.
  3. Use tongs to dip each chicken cutlet into buttermilk then dredge in Panko mixture.
  4. Store in large container with lid. Use wax paper between layers.
To Cook
  1. Place chicken cutlets on foil lined baking sheet sprayed with non stick spray. Spray tops of chicken with spray and bake in a 425 degree oven for 25 minutes or until chicken is cooked through.
  2. Cook potatoes and green beans according to package directions.

Ingredients

Prep
  • 1 cup buttermilk
  • 3 T Dijon mustard
  • 1 1/2 cup panko bread crumbs
  • 2 T grated Parmesan cheese
  • 1 t dried rosemary crushed
  • salt and pepper to taste
  • 8 boneless chicken breasts
On Cooking Day
  • 2 bag frozen mashed potatoes
  • 1 bag frozen green beans

Instructions

To Assemble
  1. Mix buttermilk and mustard in a shallow bowl.
  2. Mix next 4 ingredients on a paper plate.
  3. Use tongs to dip each chicken cutlet into buttermilk then dredge in Panko mixture.
  4. Store in large container with lid. Use wax paper between layers.
To Cook
  1. Place chicken cutlets on foil lined baking sheet sprayed with non stick spray. Spray tops of chicken with spray and bake in a 425 degree oven for 25 minutes or until chicken is cooked through.
  2. Cook potatoes and green beans according to package directions.
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