1/2 cup barbecue sauce
1-1/3 cups French-fried onions, crushed
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup sour cream
1/3 cup whole milk
1/4 cup butter, cubed
1/4 cup shredded Gruyere cheese
1/4 cup chopped green onions
1 teaspoon minced garlic
1/2 teaspoon garlic salt
For the chicken:
Place barbecue sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then one side in onion mixture.
Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400° for 22-27 minutes or until a meat thermometer reads 170°.
For the Mash:
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain, In a large bowl, mash potatoes with sour cream, butter, garlic salt, pepper, cheese and milk.
After mashed carefully fold in the green onions.