Crispy Parmesan Herb Chicken with Sweet Potato Waffle Fries and Honey-Dijon Drizzle

Preheat your oven to 425°F (220°C) to ensure a crispy finish on the chicken and fries. In a shallow bowl, combine 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 tablespoon of dried Italian herbs, and a pinch of salt and pepper.

In another bowl, whisk together 2 large eggs and 1 tablespoon of Dijon mustard until well combined. 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.

Place the coated chicken breasts on a baking sheet lined with parchment paper. Cut 2 medium sweet potatoes into waffle fry shapes using a waffle cutter or a knife.

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

Spread the fries out on another baking sheet in a single layer. Bake the chicken and sweet potato fries in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, and the fries are crispy.

While the chicken and fries are baking, prepare the honey-Dijon drizzle by whisking together 1/4 cup of honey, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar in a small bowl.

Once the chicken and fries are done, remove them from the oven and let them rest for a few minutes. Serve the crispy Parmesan herb chicken alongside the sweet potato waffle fries, drizzled with the honey-Dijon sauce for a delicious and visually appealing meal.