Chicago Style Chicken with Roasted Potato Wedges
Guest Favorite Chicken breasts with roasted red potatoes, whole garlic cloves, bright green peas, and a velvety lemon sauce.
Medium Instructions
Thaw in refrigerator.
1.Heat oven to 425°F. Line baking sheet with foil sprayed with nonstick cooking spray.
2.Place potatoes and garlic in a single layer on foil-lined baking sheet. Drizzle with 1 Tbsp. olive oil and toss to evenly coat potatoes. Bake 25-30 min, tossing occasionally.
3.In the final 10 min. preheat a medium sauté pan over med-high heat.
4.Remove chicken breasts from bag, pat dry with a paper towel, and season each side with salt and pepper to taste.
5.Add 1 Tbsp. olive oil to heated pan, and sear seasoned chicken breast for 3-4 min. per side until golden brown.
6.Add seasoned wine sauce to pan with chicken, reduce heat to med-low and simmer for 5-7 min. to allow sauce to thicken (internal temp. 165°F). Add peas to pan and cook 1-2 min., until just heated through.
7.To serve: plate chicken over crispy potatoes and spoon over white wine and pea sauce.
Prep time: 40-45 min.
Large Instructions
Thaw in refrigerator.
1.Heat oven to 425°F. Line baking sheet with foil sprayed with nonstick cooking spray.
2.Place potatoes and garlic in a single layer on foil-lined baking sheet. Drizzle with 1 Tbsp. olive oil and toss to evenly coat potatoes. Bake 35-40 min, tossing occasionally.
3.In the final 10 min. preheat a medium sauté pan over med-high heat.
4.Remove chicken breasts from bag, pat dry with a paper towel, and season each side with salt and pepper to taste.
5.Add 1 Tbsp. olive oil to heated pan, and sear seasoned chicken breast for 3-4 min. per side until golden brown.
6.Add seasoned wine sauce to pan with chicken, reduce heat to med-low and simmer for 5-7 min. to allow sauce to thicken (internal temp. 165°F). Add peas to pan and cook 1-2 min., until just heated through.
7.To serve: plate chicken over crispy potatoes and spoon over white wine and pea sauce.
Prep time: 40-45 min.
Serving Suggestions
Summer Grilled Vegetables
| Nutrition Facts | |
|---|---|
|
6 servings per container (Large)
3 servings per container (Medium)
Serving size
1 chicken breast with sauce and potatoes (165 g)
|
|
|
Amount per serving
Calories
374
|
|
| % Daily Value* | |
|
Total Fat
10g
|
13% |
|
Saturated Fat
4g
|
20% |
|
Trans Fat
0g
|
|
|
Sodium
562mg
|
24% |
|
Cholesterol
116mg
|
39% |
|
Total Carbohydrates
26g
|
9% |
|
Dietary Fiber
3g
|
11% |
|
Total Sugars
3g
|
|
|
Includes 0g Added Sugars
|
|
|
Protein
45g
|
90% |
|
Vitamin D
0µg
|
|
|
Calcium
41mg
|
3% |
|
Iron
3mg
|
17% |
|
Potassium
1749mg
|
37% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
