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As my family grows, so does the grocery bill. You have to see it to believe just how much my little 2-year-old can eat. Along with my bottomless pit toddler, I have a 5-month-old that needs a lot of attention. So, I need simple dinners that don’t break the budget.
I’ve learned over the years that there’s nothing cheaper than having chicken and potatoes for dinner. Tight times around the 1st and the 15 calls for creative uses of these ingredients. The key is mixing these ingredients up in a creative way so you don’t get sick of having the same thing every night. Enter the one pan stuffed chicken dinner.
I love this dish because there are so many different flavors you can create, but the method is the same. This makes it easy to serve chicken and potatoes lots of times during the month.
We save even more by growing our own herbs like basil and rosemary, but you can use whatever herbs you have on hand, or no herbs. Carrots round out our meal. They are inexpensive too, but if you have a garden, green beans, Brussels sprouts, onions or squash make great accompaniments.
If you don’t have time to flatten your chicken breast, simply leave it whole and put the stuffing and cheese on top instead of rolling it up. You really can’t lose with this recipe.
Lining the pan with the veggies helps keep the chicken moist and the yummy Kraft Italian Dressing adds great flavor. You could also try other dressings too. I would really like to try BBQ sauce.
- 4-6 Boneless, Skinless Chicken Breasts
- 2-3 Bakers Potatoes cut into 1 inch pieces
- 3 Carrots roughly chopped
- 1 tsp Chopped Garlic (optional)
- ½ cup Chopped Basil or Baby Spinach
- ¼ cup Kraft Mayo
- 2-4 Kraft Natural Cheese Slices
- ½ Cup Kraft Zesty Italian Dressing
- 2 tbs Parmesan (optional)
- 2 tbs bread crumbs (optional)
- Preheat oven to 375 degrees and prepare a baking pan or glass dish with nonstick cooking spray.
- Place potatoes and carrots or other vegetables on the bottom of the pan with the garlic and season with salt and pepper.
- Mix the basil and mayo together in a small bowl.
- Flatten your chicken between two pieces of plastic wrap with a rolling pin or tenderizer. Put 1-2 tbs of the basil mayo on one end of the flattened chicken and cover with half a slice of cheese.
- Roll up the chicken starting with the mayo end first and set in the pan seam side down. Secure with a toothpick if needed.
- Pour the Italian Dressing over the chicken and vegetables. Top with bread crumbs and Parmesan if you are using.
- Cover with foil and cook for 40-45 minutes.
I hope this recipe inspires you to create your own version so you’ll have lots of simple dinners that are budget friendly too!