Ingredients
- 2 thin chicken cutlets
- 1 cup whole wheat Italian bread crumbs
- 1 egg
- 1/4 cup milk
- 1 teaspoon of cinnamon
- 1 teaspoon of honey
- 1 large sweet potato, peeled & cubed
-1 packet of steam-able mixed veggies
Directions
Preheat oven to 350 degrees. In a medium size pot, bring potatoes to a boil for 25 minutes or until tender. Dip chicken cutlets in egg & milk then coat with bread crumbs. Drizzle oil on a baking sheet and bake cutlets for 15 minutes, flipping half way through. When potatoes are soft, drain well then mash. Mix in cinnamon and honey (I definitely think I could have used more). To save time I just used steam-able veggies.
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