Oven-Fried Chicken with Tomato Gravy
Cheddar 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 (24-oz) cartons refrigerated mashed potatoes
- 1 cup shredded Cheddar cheese
- 1 (15-oz) pkg frozen peas
Side Dish Instructions
- Heat potatoes according to package directions; stir in cheese.
- Steam peas according to package directions; season with salt and pepper to taste.
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