Buttery Oregano Chicken
Bacon-Roasted Potatoes and Peas
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 tsp dried oregano
- 3 Tbsp olive oil
- 3 Tbsp butter
- 1 tsp Dijon mustard
Instructions
- Cut chicken in half crosswise and pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with oregano, and lightly season with salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Add butter and mustard to skillet, stirring until butter melts. Drizzle sauce over chicken.
Side Dish Ingredients
- 2 lb red potatoes, cut into wedges
- 6 slices bacon, chopped
- 1 Tbsp olive oil
- 1 (15-oz) pkg frozen green peas
Side Dish Instructions
- Preheat oven to 400°F. Toss together potatoes, bacon, and oil on a large lightly greased rimmed baking sheet. Spread in a single layer. Season lightly with salt and pepper.
- Bake 25 to 30 minutes or until potatoes are tender and bacon is crisp.
- Steam peas according to package directions; season to taste.
Kid-Friendly Meal Plan
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