Sun-Dried Tomato Chicken
Sour Cream Mashed Potatoes and Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts
- ¾ cup sun-dried tomato vinaigrette
- 1 Tbsp olive oil
- ¼ cup crumbled goat cheese
- ½ (1-oz) pkg fresh basil, thinly sliced
Instructions
- Halve chicken crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Add vinaigrette to bag; seal bag, and chill at least 2 hours or up to 2 days.
- Preheat oven to 400°F. Remove chicken from marinade, discarding marinade.
- Cook chicken in hot oil in an ovenproof skillet over medium-high heat 3 minutes per side or until browned.
- Transfer skillet to oven, and bake 10 minutes or until done. Sprinkle with cheese; let stand 1 minute. Sprinkle with basil.
Side Dish Ingredients
- ¾ lb Yukon Gold potatoes, peeled, and cut into 1-inch pieces
- ¼ cup milk
- ¼ cup sour cream
- ½ (15-oz) pkg frozen broccoli florets
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a Dutch oven. Reduce heat, and simmer 15 minutes or until tender; drain and return to pot.
- Mash potatoes with milk and sour cream to desired consistency with a potato masher; season with salt and pepper to taste.
- Steam broccoli according to package directions; season with salt and pepper to taste.
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