April 21, 2014

Baked Italian Chicken with New Potatoes & Beans

Here is the answer to a busy night meal I found on Pinterest, Loving My Family of Five.  The only change I made was to toss the chicken in a little olive oil & season with pepper before adding it to the pan.  I love it when I can get meat and veggies to cook all at once!  The prep for this recipe took me 15 minutes, mostly washing the potatoes, then 40 minutes to bake.  And it is so healthy!  All you need is some fresh fruit and a loaf of Crusty No-Knead Bread to make it a meal!  Happy Cooking!

1 package boneless, skinless chicken strips (or chicken breast, slice lengthwise)
About 10-15 tiny or small new potatoes
1 quart canned green beans, drained, or fresh equivalent
1 package Good Seasons dry Italian dressing mix
½ to 1 stick butter
Olive oil
Pepper to taste
Choose the smallest new potatoes you can find.  It they are tiny it is perfect to leave them whole.  Otherwise, halve the small potatoes or quarter medium size ones.
For green beans, I used a quart of green beans I canned from last year.  It is perfectly fine to use fresh beans but they will take about 10 minutes+ longer to cook.
Wash potatoes and cut if necessary.  Line one long side of a greased 9x13 pan with the potatoes.
String, snap & wash the green beans and line the other long side of the pan with the beans.  So you should have a gap in the middle for the chicken.
In a bowl, toss the chicken strips in a little olive oil, half the Italian seasoning and cracked pepper.  Fill in the middle of you baking pan with the chicken strips.
Sprinkle the remaining Italian seasoning over the green beans and new potatoes.  Pour 1/2 stick melted butter over the entire pan, vegetables and chicken.
Bake in a preheated oven at 350 degrees for 40 minutes.  After 40 minutes, test a bean and a potato.  Continue to cook until vegetables are cooked through.


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