Oven-Fried Chicken
Creamy Mashed Potatoes and Steamed Peas
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- 1 large egg
- ¾ cup crushed cornflakes cereal
- 1 tsp dried basil
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 1 (14.5-oz) can fire-roasted diced tomatoes with garlic
- ¼ 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 egg lightly in a shallow dish. Stir together cereal and basil in a second shallow dish. Dip chicken in egg, and dredge in cereal mixture to coat. Place chicken on a lightly greased baking sheet.
- Bake 15 to 20 minutes or until done.
- Meanwhile, melt butter in a 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. Spoon tomato gravy over chicken.
Side Dish Ingredients
- ¾ lb Yukon Gold potatoes, peeled and cubed
- ⅓ cup milk
- 2 Tbsp butter
- ½ (12-oz) pkg frozen green peas
Side Dish Instructions
- Combine potatoes and water to cover in a 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.
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