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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the recipe book A Man, A Can, A Plan. I served this over rice to rave reviews from my family, including the picky children. I couldn't find a 9-oz can of chedder cheese dip (the pic showed Fritos brand), so I used half a 16 oz jar of medium spiced Tostito brand cheese dip. I typed the recipe instructions as he had them in the cookbook, but I cooked my chicken for a bit longer than 5 minutes, and I added a bit of water to the pan with the vegetables so they didn't burn. Ingredients:
1 1/2 lbs boneless skinless chicken tenders |
4 cups broccoli florets |
10 ounces fat free chicken gravy |
9 ounces cheddar cheese dip |
3 tablespoons flour |
1/8 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup chopped onion |
Directions:
1. Toss the chicken with the flour, salt, and pepper.
2. Cook over med-high heat in a skillet sprayed with cookie spray until browned all over, 5 minutes or so.
3. Remove chicken to a plate.
4. Reduce the heat to medium and add the broccoli and onions to the pan.
5. Cover and cook 2-3 minutes, or until the broccoli is bright green.
6. Dump in the gravy and cheese dip, scraping the pan bottom.
7. Reduce heat to med-low and stir in the chicken and any juices from the plate.
8. Cook for 2 minutes.
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