This is the main content.
Zesty Chicken and Green Bean Sauté
Recipes
Zesty Chicken and Green Bean Sauté
4 servings
35 minutes total

Ingredients

  • Cooking spray
  • 1 lemon, for zest
  • 4 slices bacon
  • ⅓ cup Italian-style bread crumbs
  • 3 boneless, skinless chicken breasts (about 1 ½ lb)
  • 1 cup creamy mushroom soup
  • 2 tablespoons Dijon mustard
  • ½ cup shredded Italian-style six-cheese blend
  • ¼ cup zesty Italian salad dressing
  • 1 (14.5 oz) can reduced-sodium cut green beans
  • ⅓ cup pitted Kalamata olives

Steps

    1. Preheat oven to 400°F. Coat 13- x 9-inch baking dish with spray. Zest lemon (1 tablespoon). Place bread crumbs in shallow bowl.
    2. Chop bacon; place in large sauté pan. Dip chicken in bread crumbs, coating both sides; arrange in baking dish (wash hands). Bake 20 minutes or until chicken is 165°F.
    3. Cook bacon following package stovetop instructions, until brown and crisp; drain on paper towels. Drain, reserving 1 tablespoon bacon fat in pan.
    4. Combine soup and mustard in small bowl until well blended. Pour over chicken; sprinkle with cheese and bacon. Bake 5 minutes or until cheese melts and sauce is bubbly. Chop olives; drain beans.
    5. Heat reserved bacon drippings and dressing on medium-high 1 minute. Add green beans; cook 1–2 minutes until hot. Remove from heat; stir in lemon zest and olives. Serve.

Amount per ¼ recipe serving: Calories 430, Total Fat 20g, Sat Fat 6g, Trans Fat 0g, Chol 115mg, Sodium 1220mg, Total Carb 15g, Fiber 2g, Sugars 3g, Protein 43g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%