At almost the last minute I got asked at Church if I could take dinner to a family who's wife/mom is recovering from surgery. I turned to an idea I use frequently for just this purpose. It's simple yet yummy and perfect for taking dinner to others. You can take it over un-cooked, for them to cook also, but potatoes don't freeze well, so this dish is best done at the last minute, which is good since it is super fast to throw together!
Bonus Idea: At the end of the post I'll also show you how I used the same idea along with using up this and that from my fridge and made a similar dinner for my own family on the same night.
Bake and Take Chicken Dinner:
Ingredients:
4-6 boneless skinless chicken breasts (at least enough for one chicken breast per person )
2 cans green beans drained
4-5 red skinned potatoes, cut into quarters.
1 stick butter/margarine melted
1 envelope Italian dressing herbs
Directions:
In a disposable 9 x 13 roasting pan, layer 4-6 boneless skinless chicken breasts down the middle of the pan.
Layer the drained green beans along one side of the chicken breasts.
Layer quartered potatoes down the other side of the chicken breasts.
Drizzle melted stick of butter over the entire pan of food.
Sprinkle the dry Italian Dressing herbs over the entire pan of food.
Bake at 350 degree's for 45-min-1 hour till potatoes are tender and chicken is cooked through.
Jan's Tips: Remember that the chicken will produce some broth, so when you pull it out of the oven, don't panic and think it is swimming in melted butter! I usually drizzle a little broth over the top and then remove much of the broth before taking it over .
During last 30 minutes I popped a Pillsbury french bread loaf on a cookie sheet on the upper rack and baked it at the same time and took them a warm loaf of bread with the dinner.
