Crispy Parmesan-Crusted Chicken with Sweet Potato Waffle Fries and Maple-Dijon Drizzle

Preheat your oven to 425°F (220°C) to prepare for baking the sweet potato waffle fries. Wash and peel 2 large sweet potatoes, then cut them into waffle shapes using a waffle cutter or a knife.

Toss the sweet potato pieces in a bowl with 2 tablespoons of olive oil, 1 teaspoon of paprika, and a pinch of salt.

Spread them out on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until they are crispy and golden brown.

While the fries are baking, prepare the chicken. Take 2 boneless, skinless chicken breasts and place them between two sheets of plastic wrap.

Pound them gently with a meat mallet until they are about 1/2 inch thick for even cooking. In a shallow dish, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper.

In another dish, whisk together 1 large egg and 1 tablespoon of Dijon mustard. Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, or until they are golden brown and cooked through.

While the chicken is cooking, prepare the maple-Dijon drizzle. In a small bowl, whisk together 2 tablespoons of maple syrup and 1 tablespoon of Dijon mustard until well combined.

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Serve the crispy Parmesan chicken alongside the sweet potato waffle fries, drizzled with the maple-Dijon sauce for a delicious and fun family dinner!