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Baked Cheesy Chicken with Corn Salad

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Baked Cheesy Chicken with Corn Salad

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Course: Main Course, Salad
Cuisine: American
Keyword: Baked Cheesy Chicken with Corn Salad
Servings: 8
Calories: 305kcal

Ingredients

  • 4 breast chicken breast
  • 3/4 cup flour, all-purpose
  • 1 1/2 tsp salt
  • 1/2 tsp, ground black pepper, ground
  • 2 large egg
  • 1 1/2 cup bread crumbs, plain
  • 4 oz Parmesan cheese
  • 1 tbsp butter, unsalted
  • 1 cup cherry tomatoes tomato, red
  • 1 medium (approx 2-3/4″ long, 2-1/2 dia.) bell pepper, red
  • 1 cup Corn, yellow
  • 4 tablespoon honey mustard dressing

Instructions

  • Preheat oven to 350 degrees. Slice chicken breasts in half, cutting the breast in half lengthwise.  Flatten by pounding with a meat mallet till chicken is 1/4 inch thick.
  • In a shallow bowl, combine flour, salt, and pepper.  In a separate bowl, whisk eggs together. Then in a third bowl, combine bread crumbs and Parmesan cheese. 
  • Dip each piece of chicken into flour, then eggs, then the bread crumbs, and arrange in a baking dish.  Melt 1 tablespoon of butter and drizzle over chicken.  Bake at 325 for 20-30 minutes or until chicken is cooked through.
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Nutrition

Calories: 305kcal | Carbohydrates: 31g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 825mg | Fiber: 2g | Sugar: 4g

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