Stuffing Crusted Chicken Breasts and Smashed Red Potatoes

Photo Courtesy of Mel's Kitchen Cafe

Stuffing Crusted Chicken Breasts

1 1/2 cups herb seasoned stuffing mix
1 egg
1/4 cup milk
4-5 boneless skinless chicken breasts

Directions
Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray. Place stuffing crumbs in ziploc bag; seal bag and coarsely crush with rolling pin. In a shallow bowl, beat egg and milk with fork until well mixed.  Dip chicken into beaten egg, then coat with stuffing mixture.   Place in baking dish.   Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.

Smashed Red Potatoes

2 pounds red potatoes, unpeeled
1 cup low fat milk
¼ cup butter
Salt to taste

Directions
Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.  Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.  Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.

Grocery Item	Weekly Sale at Econo Foods (11/4/12-11/11/12)
Stuffing	Stovetop Stuffing Mix on sale 4 for $5.00
Potatoes	10 lb bag of red potatoes on sale for $2.58

** I apologize for not having the Cub Food Sales for this recipe, but the Cub Foods website is currently under construction.