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Place sweet potatoes in a medium 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 teaspoon salt.
Meanwhile, in a food processor, combine oats, garlic, rosemary, thyme, 1/2 teaspoon salt and pepper. Pulse several times, until ingredients are roughly chopped. Pour into a bowl and add Parmesan. In a second bowl, beat egg with 2 tablespoons water. In a third bowl, blend flour and the remaining 1/4 teaspoon salt.
Pound chicken breasts to 1/2-inch thickness. Coat each breast on both sides with flour. Dip into egg mixture, allowing excess to drip off chicken. Finally, coat with oat mixture and place on a baking sheet.
In a large nonstick skillet, heat 1 tablespoon 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 tablespoon 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.