Friday, March 16, 2012

Vidalia Onion Chicken Fingers with Garlic Creamed Red Potatoes

This was a fabulous dinner where the kids finished their plates and asked for more. That is always a good sign! Ya know? It's very easy to fix and much better than using the store bought chicken fingers and instant potatoes. Let me know what you think after you make it for your family :)

1 bag of boneless chicken tenders (about 15 pieces)
1/2 jar of Vidalia Onion Dressing
1 cup of breadcrumbs (I make my own, see that post)
5 medium size red potatoes
1 cup of milk
2 TBSP (capful) Garlic Garlic
1 stick of margarine
1 tsp Seasoned Salt

Fill a stock pot half way with water. Add potatoes and boil, uncovered, for about 30 minutes. Preheat oven to 375 degrees. Measure 1 cup of milk in an actual measuring cup (not spoons) and add 2 TBSP Garlic Garlic then let sit. (spice needs to reconstitute) Empty chicken tenders into a mixing bowl and add Vidalia Onion Dressing. Make your bread crumbs ( or measure 1 cup from store bought and set aside. Lightly coat a cookie sheet or large rectangle casserole dish with Non-Stick Spray. Take one piece of chicken at a time and cover with bread crumbs then place on cookware. When all are done, place in the oven and cook for 20 minutes. When potatoes are done, drain the water and leave them in the pot. Use a hand mixer to press down on them to break them- almost mashing them. Add stick of margarine and Seasoned Salt. Mix on low just until blended. Slowly add milk mixture and continue to mix until creamed. The timing on this is usually when you take the chicken out of the oven, unless it took you a little longer to bread the fingers. Dinner is done in 30 minutes. You can see in the picture that I added Sweet Peas to the plate. That is just the Steam Fresh ones that you put in the microwave for 5 minutes. You could make them fresh if you choose.