Oven-Fried Chicken
Creamy Mashed Potatoes and Steamed PeasIngredients
- 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
- 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.
- 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.
- Bake 15 to 20 minutes or until done.
- 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
- 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.
- Drain and return potatoes to pan. Add milk, butter, and ¼ tsp each salt and pepper; mash to desired consistency.
- 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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