Oven-Fried Chicken

Creamy Mashed Potatoes and Steamed Peas
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Ingredients

  • 1½ lb boneless, skinless chicken breasts, halved crosswise
  • ½ tsp salt
  • ½ tsp pepper
  • 2 large eggs
  • 2 cups crushed cornflakes cereal
  • 2 tsp dried basil
  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 2 (14.5-oz) cans fire roasted diced tomatoes with garlic
  • ½ cup less sodium chicken broth

Instructions

  1. Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper.
  2. Beat eggs lightly in a shallow dish. Stir together cereal and basil in a second shallow dish. Dip chicken in eggs, and dredge in cereal mixture to coat. Place chicken on a lightly greased baking sheet.
  3. Bake 15 to 20 minutes or until done.
  4. Meanwhile, melt butter in a large skillet over medium heat; add flour, and cook, whisking constantly, 2 minutes. Add tomatoes and broth; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve over chicken.

Side Dish Ingredients

  • 2 lb Yukon Gold potatoes, peeled and cubed
  • ½ cup milk
  • ¼ cup butter
  • ½ tsp salt, divided
  • ½ tsp pepper, divided
  • 1 (12-oz) pkg frozen green peas

Side Dish Instructions

  1. Combine potatoes and water to cover in a large saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 10 minutes or until tender.
  2. Drain and return potatoes to pan. Add milk, butter, and ¼ tsp each salt and pepper; mash to desired consistency.
  3. Cook peas according to package directions. Sprinkle with ¼ tsp each salt and pepper.

Nutritional Information

Main Side Total
Servings 6 6
Calories
262
234
496
Fat (g) 8 9 17
Sat. Fat (g) 3 5 8
Protein (g) 29 6 35
Carb (g) 16 36 52
Fiber (g) 3 5 8
Sodium (mg) 733 373 1106
T. Sugs (g) 4 5 9
A. Sugs (g) 0 0 0

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