Stuffing-Coated Chicken
Yukon Gold Mashed Potatoes and Steamed Green Beans
Ingredients
- ½ (6-oz) box savory herb stuffing mix
- 2 Tbsp mayonnaise
- 1 Tbsp Dijon mustard
- ¾ lb boneless, skinless chicken breasts
Instructions
- Preheat oven to 400°F. Place stuffing mix in a zip-top bag; seal bag, and crush with a rolling pin or meat mallet to make fine crumbs. Pour into a shallow dish.
- Stir together mayonnaise and mustard in a small bowl.
- 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.
- Brush chicken with mayonnaise mixture; dredge in stuffing mix, pressing gently to coat. Place on a lightly greased rimmed baking sheet.
- Bake 20 minutes or until browned and done.
Side Dish Ingredients
- 1 lb Yukon Gold potatoes, peeled and cubed
- 3 Tbsp butter
- ¼ cup milk
- ½ (12-oz) pkg frozen green beans
Side Dish Instructions
- Place potatoes in a large saucepan; add cold water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until potatoes are tender.
- Drain and return to pot. Add butter and milk. Mash to desired consistency with a potato masher. Season with salt and pepper to taste.
- Cook green beans according to package directions; season with salt and pepper to taste.
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