Every plate crispy ceaser chicken
- Number of Servings: 4
Ingredients
1.0 tbsp Sour Cream1.0 tbsp Parmesan Cheese, shredded10.0 ounces Chicken Breast (cooked), no skin, roasted2.0 medium Carrots, raw2.0 clove Garlic4.0 cup Bird Eye Steamfresh Broccoli Florets15.0 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g2.5 serving Golden Idaho Potatoes- 1 medium potato- Green Giant2.0 tbsp Butter - Great Value Salted Sweet Cream6.0 tsp kraft three cheese blend grated cheese43.0 gram ceaser dressing
Wash and dice potatoes, finely chop garlic add to pan cook 20-25 min or until tender reserve about 1/4c of water drain. Add the butter, sour cream grated 3 cheese and hand mash.(I did not need reserve also did not peel the potatoes)
Wash, peel and slice carrots into about 1" pieces. Lightly sprayed carrots and seasoned with pepper, cayenne pepper and nature's seasoning to taste I sprayed some foil with olive oil and roast on 1/2 of the cooking pan at 425° for about 10 min
Mix panko breadcrumbs, shredded parmesan cheese and seasonings of choice. Pat dry chicken breast coat with panko mixture put on the chicken breast on the other side if pan with carrots. Top each with about ¼ of ceaser dressing mound top with more panko mox do not add to bottom of chicken. Put back I oven toast until carrots are browned and tender (about 12-15 minutes- I always cook my chicken a little longer)
Top chicken with remaining dressing
Serving Size: Makes about 4 4cup servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user ITSALWAYSABTME.
Number of Servings: 4.0
Recipe submitted by SparkPeople user ITSALWAYSABTME.
Nutritional Info Amount Per Serving
- Calories: 325.7
- Total Fat: 13.4 g
- Cholesterol: 64.6 mg
- Sodium: 270.7 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 4.3 g
- Protein: 21.1 g