Crispy Parmesan Chicken

Chicken breasts gets gussied up in a gorgeous golden breadcrumb topping with hot paprika & Parmesan cheese. You’ll roast it and the lemony green beans on the same sheet—once they’re in the oven, the only thing left to do is boil the couscous and toss in the garlic herb butter.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to middle position. Bring med. pot of salted water to boil.

Step 2

In sm. bowl, combine panko, Parmesan, paprika, lg. drizzle of olive oil, & pinch of salt/pepper. Pat chicken dry with paper towels; season all over with salt/pepper. Evenly brush tops of chicken with sour cream. Mound panko mixture on top, pressing firmly to adhere.

Step 3

Toss green beans on one side of baking sheet with lg. drizzle of olive oil & pinch of salt/pepper. Place chicken crust sides up on empty side of same sheet. Roast (15-17 min.) until green beans are tender & chicken is cooked through. (If green beans are done before chicken is cooked through, remove from sheet & continue roasting chicken.)

Step 4

Once water is boiling, add couscous to pot. Cook (6-8 min.) until tender. Drain thoroughly. Melt garlic herb butter in empty pot over med.. Add scallion whites; cook (1 min.) until softened. Return cooked couscous to pot & stir to coat. Taste & season with salt/pepper.

Step 5

Once green beans are done, remove sheet from oven; toss with lemon zest & juice to taste.

Step 6

Divide chicken, green beans, & couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges on side.

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