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Recipes
Tangy Baked Chicken and Green Bean Sauté
4 servings
40 minutes total

Ingredients

  • Cooking spray
  • 4 chicken fillets (about 2 lb)
  • 1 lemon, for zest
  • ⅓ cup Italian-style bread crumbs
  • 4 slices bacon
  • 1 (10.5 oz) can reduced-fat, reduced-sodium condensed cream of celery soup
  • ½ cup reduced-fat milk
  • 2 tablespoons Dijon mustard
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup zesty Italian salad dressing
  • 1 (8 oz) package fresh French green beans
  • ⅓ cup pitted Kalamata olives

Prep

    Steps

      1. Preheat oven to 400°F. Coat 13- x 9-inch baking dish with spray. Zest lemon (1 tablespoon). Chop bacon. Place bread crumbs in shallow bowl. Coat both sides of chicken with bread crumbs, then arrange chicken in baking dish (wash hands). Bake 20 minutes or until chicken is 165°F.
      2. Place bacon in large sauté pan on medium; cook and stir 4–5 minutes until crisp, then remove from pan. Drain all but 1 tablespoon drippings.
      3. Combine soup, milk, and mustard until well blended. Pour over chicken; sprinkle with cheese and bacon. Bake 5 more minutes or until cheese melts and sauce is bubbly.
      4. Heat reserved bacon drippings and dressing on medium-high 1–2 minutes until hot. Add green beans; cook 3–5 minutes until crisp-tender. Chop olives; stir olives and lemon zest into beans. Serve.

    Amount per ¼ recipe serving: Calories 530, Total Fat 22g, Sat Fat 8g, Trans Fat 0g, Chol 155mg, Sodium 1180mg, Total Carb 22g, Fiber 4g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 55g, Vitamin D 6%, Calc 20%, Iron 10%, Potassium 20%