Cheesy Dill Chicken
Warm Vegetable Pasta Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 6 oz cream cheese, softened
- ¼ cup chopped fresh dill, divided
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat broiler. Cut chicken in half lengthwise; pound to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with salt and pepper.
- Cook chicken in hot oil, in batches if necessary, in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Transfer chicken to a 13- x 9-inch baking dish.
- Combine cream cheese and 2 Tbsp dill. Spread mixture over chicken. Sprinkle with Monterey Jack cheese. Broil 2 minutes or until cheese melts. Sprinkle with 2 Tbsp dill.
Side Dish Ingredients
- 1 (12-oz) pkg frozen California-style vegetables (broccoli, cauliflower, and carrots)
- 8 oz rotini pasta
- 2 Tbsp olive oil
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Cook vegetables and pasta separately according to package directions.
- Drain vegetables, if needed. Cook vegetables in hot oil in a large skillet over medium-high heat 5 minutes or until browned. Toss together vegetables, pasta, and vinaigrette in a large bowl.
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