Parmesan Crusted Chicken, Brussels Sprouts, Potatoes & The Big Chill

- Parmesan Crusted Chicken with Brussels Sprouts & Potatoes
The Big Chill

Parmesan Crusted Chicken
4 Tyson Chicken Breast halves
2 tablespoons Dijon mustard
Tone’s Salt & Pepper to taste
1/2 teaspoon thyme leaves, chopped
3/4 cup parmesan cheese, grated
2 cups breadcrumbs

•Preheat oven to 400⁰F.
•Mix the mustard, thyme, 1/2 teaspoon of Tone’s Salt and Tone’s Cayenne Pepper in a medium bowl.  Add Tyson Chicken Breasts and turn to coat completely; set aside.
•In a medium bowl, combine parmesan and breadcrumbs. Dredge the chicken pieces in the mixture, coating evenly and heavily, pressing the coating into the meat.
•Grease a baking sheet with olive oil, and place chicken in the oven for about 15-20 minutes, or until chicken is cooked through*.
•Let cool for 5 minutes before cutting or serving.

*Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

8 Yokon gold potatoes, halved
Olive oil
8 sage leaves, chopped
Tone’s Salt & Pepper to taste
Tone’s Red Pepper Flakes to taste

•Preheat oven to 400⁰F.
•After halving potatoes, coat in olive oil and season with Tone’s Salt & Pepper.
•Finely chop sage leaves and add to potatoes; season with Tone’s Red Pepper Flakes and toss together.
•Place in a pan, face up, and bake for 30-40 minutes at 400⁰F.
•Serve as side with chicken.

Brussels Sprouts
6 Tyson Bacon Strips
3 Cipollini Onions
1/2-3/4 lb. Brussels sprouts, halved
3 baby portabella mushrooms, chopped
1/2 stick butter
Salt & Pepper to taste

•Cook Tyson Bacon Strips in skillet over high heat; then add Cipollini onions and portabella mushrooms to the skillet and begin to sauté.
•Add 1/2 stick of butter to the skillet and while melting, cut Brussels sprouts in half then add to the skillet; season with Tone’s Salt & Pepper.
•Sauté until they are as firms or as soft as desired; serve as side.

The Big Chill
1/2 cup raspberry simple syrup
3 oz. dark rum
3 oz. cranberry juice cocktail
1-1/2 oz. orange juice
1 blood orange slice, garnish

•Fill blender with ice.
•Add raspberry simple syrup (equal parts sugar & water and raspberries over heat), dark rum, cranberry juice cocktail and orange juice. Place lid on and pulse until ice is well blended for a frozen drink.
•Pour into glass, garnish with a blood orange slice and serve.

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