Oat-Crusted Chicken with Maple Sweet Potatoes

Oat-Crusted Chicken with Maple Sweet Potatoes
Makes 4
Prep 20 m
Cook 26 m



  1. 1 of 5 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.
  2. 2 of 5 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.
  3. 3 of 5 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.
  4. 4 of 5 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.
  5. 5 of 5 Top chicken with Parmesan and, if desired, drizzle with warm maple syrup. Serve with sweet potatoes, and, if desired, arugula.
Nutrition Information for Oat-Crusted Chicken with Maple Sweet Potatoes
Servings Per Recipe: 4
Per Serving: 6 g fiber, 34 g pro., 0 null Mark as Free Exchange, 783 mg sodium, 14 g Fat, total, 103 mg chol., 4 g sat. fat, 57 g carb., 487 kcal cal.