Chicken Cutlets, Baked Potatoes, Green Beans

Chicken Cutlets:

• pound flat and even

• dredge in homemade ranch dressing

• cover with panko crumbs and parmesan cheese mixture

Bake for 15 minutes at 400.

Potatoes:

• Gold potatoes washed and cut in half

• lightly drizzle olive oil over entire potato

• season with Kinder’s The Blend

• add parmesan cheese to foil lined baking tray

• place potatoes on cheese, cut side down

Bake 40 minutes at 400. Time dependent on size of potatoes.

Green beans:

• 2 cans of green beans

• chopped up ham

• half diced onion

• butter and seasoning

saute in a pan.

Notes:

For the green beans, I like to use fresh when I have them, but tonight we are using the canned. Let the green beans, onion, ham, and butter/seasoning cook for the duration of the other foods. The longer they cook, the more the flavors blend.

Try to get your potatoes to a similar size so they cook evenly.

To know if the chicken is finished cooking, use a thermometer. Over 160 consistently is what I go for….typically higher.