Chicken breast or chicken thighs – skin on or off (your choice either works)
1 can of sweet corn
5 large russet potatoes
1 packet of chicken gravy mix
spring salad mix
1 sliced cucumber cucumber
2 cups Panko bread crumbs
5 tbsp butter
salt & pepper
Step 1) Melt 3 tbsp butter in a microwaveable dish until liquid form, place 2 cups of Panko and 1/2 tbsp of salt into a medium-size bowl. Take the chicken and dip into butter mixture, then coat chicken with bread crumbs – place into oven-safe glass baking dish. Bake in oven at 375 until cooked thoroughly.
Step 2) While chicken is cooking, wash and peel your potatoes. Cut potatoes into chunks that are all similar in size – place into boiling water.
Step 3) While water is boiling for potatoes dump can of corn into a small saucepan and put on low heat, create your salads. Salad mix, sliced cucumber, olives, feta, and drizzle olive oil and balsamic vinegar.
Step 4) Once you can stab through potatoes with a fork, remove from heat and drain with a colander. Put potatoes back into the pot, toss in 2 tbsp of butter and add salt and pepper to taste. Use a hand mixer to blend your potatoes until fluffy and all chunks are blended.
Step 5) Prep your gravy using directions on packet.
Once everything is complete – plate the food! Next to the salad lay out a piece of crispy and tender chicken, mashed potatoes, corn, and top with gravy! Delicious!