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SCALLOPED POTATOES & CHICKEN

Active Time : 15 minutes
Total Time : 50 minutes
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons pure vegetable oil
  • 1 pound boneless, skinless chicken breast tenderloins
  • 1 4.7 ounce package scalloped potatoes
  • 2 1/4 cups boiling water
  • 2/3 cup 2% milk
  • 1/4 cup chopped sun-dried tomatoes packed in oil drained
  • 1 cup shredded Monterey Jack cheese
DIRECTIONS

In large skillet, heat oil over medium-high heat. Sprinkle chicken tenders with salt and pepper; sauté until browned (about 2 minutes per side). Remove from skillet.

In large mixing bowl, combine cheese packet from potatoes, boiling water and milk; whisk until smooth. Add in potatoes and tomatoes.

Pour potatoes into a greased 11x7-inch baking dish. Place chicken over potatoes; top with cheese.

Bake in a preheated 400°F oven until potatoes are tender (about 35 minutes).