Crusted Chicken With Rice Salad – a delicious recipe with breadcrumbs, Parmesan cheese, chives, flour, eggs, chicken. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 425u00b0F. Line a baking pan with foil.
2
Combine breadcrumbs, Parmesan cheese and 1/4 cup of the chives in a shallow bowl. Place flour in a separate bowl. Whisk eggs in another shallow bowl.
3
Lightly coat chicken in flour; shake off excess. Dip in egg, then breadcrumb mixture to coat evenly. Place chicken on prepared pan. Spray with no stick cooking spray.
4
Bake for 40 mins or until chicken is cooked through
5
Meanwhile, cook rice in a medium saucepan according to the package directions. Transfer to a large bowl. Stir in the vegetables and set aside to cool. Add remaining 1/4 cup chives and dressing; toss to coat well.
6
Serve chicken with rice salad.
986
kcal
Calories
21
g
Fat
108
g
Carbs
88
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups soft fresh breadcrumbs, 2/3 cup finely grated Parmesan cheese, 1/2 cup finely chopped chives, 1/3 cup flour, and more.
Yes, Crusted Chicken With Rice Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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