Home‎ > ‎Posts‎ > ‎

Planner Perfect Meals/www.plannerperfectmeals.com

posted Apr 26, 2012, 9:10 AM by Jenny Penton

Herb Flattened Chicken Breasts with Roasted Mini Potatoes


Flattened Herb Chicken

Chicken breasts, placed in a ziplock bag and lightly,  pounding flat, using a rolling pin

Granulated garlic, salt, pepper, fresh or dried parsley

Olive oil

all purpose flour

Shallow skillet or large cast iron skillet for cooking


 Roasted Potatoes

Mini yellow potatoes or baby yellow potatoes, quartered 

Granulated garlic, salt, pepper, fresh or dried parsley

Olive oil

Foil and baking sheet 

Oven to 450 degrees


Get your potatoes in your 450 degree oven by first, getting out your baking sheet, lining with foil, placing your clean potatoes on your sheet and drizzling with your olive oil and herbs. Toss to make sure all the potatoes are seasoned. Toss in your oven for about 15 minutes or until tender and pierces with a fork with ease.


Get your skillet on and drizzled with some olive oil. While that's getting hot, take your flattened chicken breasts and place on a plate and season with the herbs by just eying it. Sprinkling generously on both sides.

On another plate, sprinkle about 1 cup flour on your plate, and place your herb chicken on the flour pressing on; turning the chicken over to do the other side. 

Take your plate of ready-to-go chicken and place in your hot skillet. Fry in the oil for about 2 minutes per side until lightly browned and cooked through.

Your meal should be done about the same time and serve on their plates with some broccoli or veggie of their choice and lunch is served!