Pub style chicken and mashed potatoes
6 chicken breasts (24 oz)
½ c teriyaki sauce (Soy Vay brand-Veri Veri Teriyaki)
½ c green onion
½ t black pepper
½ c ranch dressing
1 c shredded cheddar cheese
½ c cooked, diced bacon (optional)
Marinate chicken in teriyaki sauce. (I pulled chicken out of freezer, added sauce to bag and marinated 2 days in fridge while it thawed.)
Preheat oven to 350°F. Spray 9 x 13 baking dish with non-stick cooking spray.
Remove chicken breasts from marinade (discard marinade) and place in baking dish.
Mix green onion, black pepper and ranch dressing in a small bowl. Spread ranch sauce mixture over chicken breasts.
Bake uncovered for 20-25 minutes.
Sprinkle with cheese and bacon and continue to cook 10-15 minutes. (internal temp. 165° F.)
Meanwhile, prepare Sunday Dinner Mashed Potatoes.
Ingredients
5 pounds potatoes, peeled and cubed
1 cup (8 ounces) sour cream
2 packages (3 ounces each) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper
Directions
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.
Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
Place chicken on top of potatoes and drizzle with pan juices.
Remove chicken breasts from marinade (discard marinade) and place in baking dish.
Mix green onion, black pepper and ranch dressing in a small bowl. Spread ranch sauce mixture over chicken breasts.
Bake uncovered for 20-25 minutes.
Sprinkle with cheese and bacon and continue to cook 10-15 minutes. (internal temp. 165° F.)
Meanwhile, prepare Sunday Dinner Mashed Potatoes.
Ingredients
5 pounds potatoes, peeled and cubed
1 cup (8 ounces) sour cream
2 packages (3 ounces each) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper
Directions
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.
Transfer to a greased 2-qt. baking dish. Dot with the remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8 servings.
Place chicken on top of potatoes and drizzle with pan juices.
