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Chicken Finger & Mashed Potato TV Dinner

Struggle Meals - "Fancy Free"

25
Prep Time
(minutes)
60
Cook Time
(minutes)
4
Servings

Ingredients

  • FOR THE CHICKEN:
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1 tablespoon water
  • 1 cup breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 pound chicken breast tenders
  • FOR THE MASHED POTATOES:
  • 2 pounds russet potatoes
  • 1 cup milk
  • 4 tablespoons butter
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • FOR THE VEGETABLES:
  • 2 tablespoons butter
  • 1 white onion, small dice
  • 1 large carrot, small dice
  • 2 cups frozen peas

Steps

  1. Preheat oven to 425 degrees. Lightly grease a baking sheet.
  2. In small bowl, place flour. In another bowl, beat egg and water. In the third bowl, add breadcrumbs and Parmesan. Mix together.
  3. Next, take your chicken tender and coat it first in the flour, then dip into egg mixture, let excess egg drip off.
  4. Switch hands and coat in the breadcrumb-cheese mixture.
  5. Then, place on cookie sheet. Repeat for remaining strips.
  6. Bake for 15 to 20 minutes, turning once, until golden brown.
  7. Make the peas. In a cast iron, add butter and sauté onions and carrot, until soft, about 5 to 7 minutes.
  8. Stir in peas, and cook until peas are warm and defrosted.
  9. Sprinkle with salt and pepper.
  10. Make the mashed potatoes. In a large stockpot, add cold water and potatoes. Bring water to a boil. Cook until easily pierced with a fork. Drain.
  11. With a masher, mash potatoes with milk, butter, salt, and pepper, until smooth.