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Recipe Summary

prep:
20 mins
cook:
26 mins
total:
46 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes in a
    medium lidded pot; cover with
    cold water by 1 inch. Bring to a
    boil; reduce heat to medium
    and simmer, covered, for 10 to
    12 minutes, until fork-tender.
    Drain, return to pot and mash.
    Stir in butter, milk, maple
    syrup and 1/2 tsp of the salt.

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  • Meanwhile, in a food processor, combine oats, garlic, rosemary, thyme, 1/2 tsp of the salt and the
    pepper. Pulse several times
    until ingredients are roughly
    chopped. Pour into a bowl and
    add Parmesan. In a second
    bowl, beat egg with 2 tbsp
    water. In a third bowl, blend
    flour and 1/4 tsp of the salt.

  • Pound chicken breasts to
    1/2-inch thickness. Coat each
    breast on both sides with flour.
    Dip into beaten egg, allowing
    excess to drip off chicken.
    Finally, coat with oat mixture
    and place on a baking sheet.

  • In a large nonstick skillet,
    heat 1 tbsp of the oil over
    medium-high heat. Add 2 of
    the chicken breasts; cook
    4 minutes. Flip over and
    reduce heat to medium; cook
    3 minutes. Repeat with
    remaining 1 tbsp olive oil and
    2 chicken breasts.

  • Top chicken with Parmesan
    and, if desired, drizzle with
    warm maple syrup. Serve with
    sweet potatoes, and, if
    desired, arugula.

Nutrition Facts

487 calories; fat 14g; cholesterol 103mg; saturated fat 4g; carbohydrates 57g; insoluble fiber 6g; protein 34g; sodium 783mg.
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