Smothered Chicken
Broccoli and Oven Roasted Potatoes and Carrots
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Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 (2.5-oz) pkg fully cooked bacon, chopped
- 2 Tbsp olive oil
- ¼ cup honey mustard
- 1 (8-oz) pkg sliced mushrooms
- 1 (8-oz) pkg shredded colby-Jack cheese
Instructions
- Cut chicken in half crosswise, and pound 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.
- Reheat bacon in a skillet over medium heat until crisp; set aside.
- Cook chicken, in batches if necessary, in hot oil 6 minutes per side or until done. Remove from skillet; brush with honey mustard.
- Cook mushrooms in skillet over medium-high heat until browned and tender. Remove from skillet. Return chicken to skillet; top with mushrooms and cheese. Cover and cook 2 minutes or until cheese is melted. Sprinkle with bacon.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 2 (14-oz) pkg frozen oven roasted sweet potatoes, carrots and red potatoes
Side Dish Instructions
- Cook broccoli according to package directions.
- Bake frozen vegetables on a large rimmed baking sheet according to package directions. Sprinkle with desired amount of salt and pepper. Toss with broccoli.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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