Parmesan-Bacon Chicken
Steamed Rice and Buttery Peas
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 2 Tbsp olive oil
- 1 (10.75-oz) can cream of chicken soup
- 1 cup chicken broth
- ¼ tsp paprika
- 1 cup shredded Parmesan cheese
- 6 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 350°F. Pound chicken in a zip-top plastic bag with the heel of your hand or a meat mallet to ½-inch-thickness; 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 chicken from skillet, and keep warm.
- Add soup, broth, and paprika to skillet; cook over medium heat until thoroughly heated. Stir in cheese until melted. Stir in bacon. Spoon sauce over chicken.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 (12-oz) pkg frozen green peas
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions.
- Steam peas according to package directions; toss with butter, and season with salt and pepper to taste.
Kid-Friendly Meal Plan
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