Creamy Pesto Chicken
Honey-Roasted Carrots and Rice
Ingredients
- 2 lb boneless, skinless chicken breast
- ¼ cup all-purpose flour
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1½ cups milk
- 1 (.5-oz) pkg dry pesto sauce mix
- ½ cup shredded Parmesan 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.
- Place flour in a shallow bowl; dredge chicken pieces in flour, shaking off excess.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 3 minutes per side or until browned. Add lemon juice; scraping browned bits from bottom of skillet.
- Stir together milk and pesto sauce mix. Add to chicken mixture and cook until mixture is thickened and chicken is done.
- Remove chicken from skillet and divide among 6 plates. Stir cheese into sauce in skillet, and spoon over chicken.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1½ lb baby carrots, cut into ½-inch sticks
- 3 Tbsp olive oil
- 3 Tbsp honey
Side Dish Instructions
- Preheat oven to 425°F. Cook rice according to package directions.
- Combine carrots, oil, and honey on a large rimmed baking sheet; season lightly with salt and pepper.
- Bake 20 minutes or until carrots are browned and tender.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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