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Prep: 0 minutes. Cook Time 25-35 minutes
Thaw chicken. Keep potatoes in the freezer. Start baking potatoes at the same time as the chicken (see below for directions). Preheat oven to 400. Set sauce cup(s) aside. Remove lid from pan and remove sauce cup(s). Place the pan on a cookie sheet for support. Bake for 25-35 minutes until cooked through and an internal temp. of 165F. Let rest for 10 minutes and serve with mustard dipping sauce and potatoes. Roasted Potato Medley: Place in a single layer on a sprayed baking sheet & roast 30-35 minutes, stirring once after 15 minutes until done and desired tenderness (400F).
Ingredients: chicken breasts, walnuts (and/or pecans), honey mustard (soybean oil, dijon, vinegar, honey, water, corn syrup, egg, salt, xanthan gum), panko breadcrumbs, honey, salt, pepper.
Country Mustard: Stone ground mustard, honey mustard (soybean oil, dijon, vinegar, honey, water, corn syrup, egg, salt, xanthan gum). Contains: wheat (unless GF option), egg, soy.
Calories/breast: 232, total fat: 9g, sat fat: 1g, protein: 25g.