Tonight was another winner for us. I put this recipe together at lunch time and then placed it in the oven just before going out to meet the girls at the bus. I’ve made it before but this time the chicken was so tender. I think it could have been two things- one the chicken had never been frozen and two I prepared it early so the chicken sat in the juice for several hours.
The recipe base came from a friend of mine in Texas- Kristi Herring– but I’ve changed it just a bit to work for us.
Italian Chicken, Potatoes and Green Beans (4 Servings)
- 1 stick of butter
Mix into the butter:
- 1 package of Zesty Italian Dressing Mix (found on the top shelf in Giant near the Ranch dressing mix)
Season with salt and pepper
- 4 boneless/skinless chicken breasts (I only used 3 because I can’t stand leftover chicken)
Dip each piece of chicken in the dressing mixture.
Lay in casserole dish.
- one onion quartered
Pour over the chicken and onions:
- one can of cut green beans- do NOT drain
- one can of French cut green beans- do NOT drain
Slice in very thin slices:
- 2 med-large, Yukon Gold potatoes (or Idaho Baking will work too)
Arrange the potatoes over the green beans.
Drizzle the remaining butter/dressing mix over the top.
Sprinkle a bit of Italian dressing over the top
Cover with foil
Bake at 375 for 1 1/2 hours.
Uncover and cook for 15-20 minutes more.
Since it has beans and potatoes you don’t have to worry with making sides. Often I make a salad to go with it but I had a big salad for lunch so that was out.
Tonight I served it with some leftover macaroni and cheese that I revitalized with a few more slices of American cheese and a touch of milk. Then I had some leftover Amoroso rolls that needed to be used up. So I sliced those in half and doctored them up with some margarine and then garlic powder a bit of oregano and some basil.
Everything was wonderful. Not fancy, but tasty and easy to prepare.