1 pound boneless chicken breasts
1 tablespoon vegetable oil
2 cloves garlic, minced
1 jar Chicken Tonight Light Cooking Sauce for Chicken — Honey Mustard
1 pound red potatoes, boiled and thinly sliced
1 10-ounce package frozen broccoli spears, cooked and drained
1/2 cup shredded low-fat Cheddar cheese
Servings: 6
1. Preheat oven to 350 degrees F.
2. In a large skillet, lightly brown chicken in oil on both sides. Add garlic and sauté lightly. Add sauce; simmer, covered, 20 minutes over low heat.
3. Place cooked potato slices evenly in an 11 × 7-inch baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until bubbly.
Serves 4-6.
Baking Time: 30 minutes
1 tablespoon vegetable oil
2 cloves garlic, minced
1 jar Chicken Tonight Light Cooking Sauce for Chicken — Honey Mustard
1 pound red potatoes, boiled and thinly sliced
1 10-ounce package frozen broccoli spears, cooked and drained
1/2 cup shredded low-fat Cheddar cheese
Servings: 6
1. Preheat oven to 350 degrees F.
2. In a large skillet, lightly brown chicken in oil on both sides. Add garlic and sauté lightly. Add sauce; simmer, covered, 20 minutes over low heat.
3. Place cooked potato slices evenly in an 11 × 7-inch baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until bubbly.
Serves 4-6.
Baking Time: 30 minutes
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