Easy Chicken and Veggies
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
449 kcal
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Course
Main Course
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Cuisine
American
Easy Chicken and Veggies
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An Easy and Delicious Dish that is a meat and veggie in one!
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Ingredients
- 2 large chicken breasts or 4 small cut large breasts in half like a book opens
- 1 egg
- 1 Cup bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 4 tablespoon olive oil
- 1 Zucchini cubed
- 1 onion course dice
- 1 to tomato course dice
- 1 red or green bell pepper course dice
- ½ block of cream cheese cut into pea sized pieces
- ½ Cup sharp cheddar
- ¼ Cup parmesan
- ½ Cup mozzarella
- 5 basil leaves cut chiffonade
Instructions
- Preheat oven to 400
- Put heavy skillet on stove top and preheat to medium and place 2 Tbs of oil in the pan
- In a bowl, beat egg with 2 tablespoon water
- In a separate bowl mix bread crumbs, salt, pepper and paprika.
- Use egg wash (egg water mixture) to wet the chicken breasts and then dredge them through the breading (pat the breading into and on the chicken breasts).
- Place only two breasts in the hot frying pan at a time and allow to sear on each side for 2-3 mins. Remove to a plate and then fry the other two breasts the same way.
- In the same hot pan, add two more tablespoon of oil and allow to heat. Add the onion, pepper, zucchini to the pan and cook until starting to soften – 2-3 mins. Add salt and pepper to taste.
- Place vegetables in the bottom of a 9x9 casserole dish or dish of equivalent size.
- Dot the cream cheese pieces around the vegetables. Sprinkle with ½ of the cheddar and the ½ the mozzarella cheese.
- Place the tomatoes on top of the cheese mix and sprinkle with the basil and the rest of the mozzarella cheese.
- Place chicken on top of the tomatoes and cheese and sprinkle with the remaining half of sharp cheddar and the parmesan.
- Sprinkle Dried Thyme over the top
- Bake at 400 for 20 mins or until the juices run clear.
Notes
- Substituions
- Chicken Breast - Use any cut of chicken you prefer, just ensure that it is cooked to an internal temp of 165. We like boneless skinless chicken thighs at our house.
- Cream Cheese - it's fine to use the fat free or the neufchatel cheese!
- Zucchini - try some yellow squash or softer veggies of your choice. If you want to use a "harder" veg like carrots, pre cook by blanching in hot water/broth first.
- Onion - Onion powder makes a good substitution here, 1 teaspoon should do it.
- Plain bread crumbs - try seasoned crumbs and you can leave off the added salt and paprika (or add it for more seasoning!).
- Tomato - Use canned diced tomatoes if you don't have fresh - 1 can
- Perhaps it goes without saying, but you will need an oven safe dish for baking. You can use a single pan for both the stove top job and the oven job if you use an oven safe frying pan.
- Perhaps it goes without saying, but you will need an oven safe dish for baking. You can use a single pan for both the stove top job and the oven job if you use an oven safe frying pan.
- You might want to use that oven safe frying pan because it takes a few other dishes to coat the chicken.
- You might want to use that oven safe frying pan because it takes a few other dishes to coat the chicken.
- When you coat the chicken with bread crumbs, you might want to pat the crumbs onto the surface of the chicken to help them stick.
- When you coat the chicken with bread crumbs, you might want to pat the crumbs onto the surface of the chicken to help them stick.
- Don't try to put too many chicken pieces in the pan together at once. Then they don't fry nicely and instead almost steam.
- Don't try to put too many chicken pieces in the pan together at once. Then they don't fry nicely and instead almost steam.
- To make faster work of this, you can use seasoned bread crumbs and then don't worry about adding seasoning to the breadcrumbs.
- To make faster work of this, you can use seasoned bread crumbs and then don't worry about adding seasoning to the breadcrumbs.
Nutrition Information
Show Details
Calories
449kcal
(22%)
Carbohydrates
29g
(10%)
Protein
18g
(36%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
75mg
(25%)
Sodium
1228mg
(51%)
Potassium
408mg
(12%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1817IU
(36%)
Vitamin C
53mg
(59%)
Calcium
275mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 1228mg | 51% |
| Potassium | 408mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1817IU | 36% |
| Vitamin C | 53mg | 59% |
| Calcium | 275mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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