Oven-Fried Chicken with Tomato Gravy
Creamy Mashed Potatoes and Steamed Peas
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 2 large eggs
- 2 cups crushed cornflakes cereal
- 2 tsp dried basil
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 (14.5-oz) cans fire-roasted diced tomatoes with garlic
- ½ cup chicken broth
Instructions
- Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Beat eggs lightly in a shallow dish. Stir together cornflake crumbs and basil in a second shallow dish. Dip chicken in egg, and dredge in cornflake mixture to coat. Place chicken on a lightly greased baking sheet.
- Bake 15 to 20 minutes or until done.
- Meanwhile, melt butter in a large skillet over medium heat; add flour, and cook, whisking constantly, 2 minutes. Add tomatoes and broth; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve over chicken.
Side Dish Ingredients
- 2 lb potatoes, peeled and cubed (such as Yukon Gold)
- 1 cup milk
- ¼ cup butter
- 1 (12-oz) pkg frozen petite peas
Side Dish Instructions
- Combine potatoes and water to cover in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until tender.
- Drain and return potatoes to pan. Add milk and butter; mash to desired consistency. Season with salt and pepper to taste.
- Cook peas according to package directions. Season with salt and pepper to taste.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
