I always try to fix a good meal for Sunday night and tonight's came out great if I do say so myself. It is also pretty easy for those guys (and gals) that can not cook that well. Serves two.
Preheat oven to 400.
Take two boneless, skinless chicken breast and trim off any fat.
Take two medium tators (russett, sweet, or combine) scrub and cut into one inch pieces.
Take one packet Lipton Onion Soup mix and 1/3 cup olive oil and stir together in a bowl.
Dip the chicken in the soup mix and place in the center of a 13x9 backing dish.
Dump the tators in the soup mix and stir until pretty well covered in the mix.
Pour the tators around the chicken and pour any left over soup mix over the top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 30 minutes.
Serve with veggie of your choice.
Preheat oven to 400.
Take two boneless, skinless chicken breast and trim off any fat.
Take two medium tators (russett, sweet, or combine) scrub and cut into one inch pieces.
Take one packet Lipton Onion Soup mix and 1/3 cup olive oil and stir together in a bowl.
Dip the chicken in the soup mix and place in the center of a 13x9 backing dish.
Dump the tators in the soup mix and stir until pretty well covered in the mix.
Pour the tators around the chicken and pour any left over soup mix over the top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for another 30 minutes.
Serve with veggie of your choice.
