WEEKDAYS 1e|12c|p

Melissa Joan Hart's "Fried" Chicken with Mashed Potatoes and Blueberry Arugula Salad

Melissa Joan Hart
Servings: 4
30 to 60 min

Your favorite comfort food just healthier!

  • Ingredients
  • step-by-step directions
Melissa Joan Hart's "Fried" Chicken with Mashed Potatoes and Blueberry Arugula Salad
  • For the Fried Chicken:
  • 4 chicken breasts
  • 2 eggs
  • 1 cup panko breadcrumbs
  • salt
  • pepper
For the Mashed Potatoes:
  • 6 russet potatoes
  • 8 ounces cream cheese (room temperature)
  • 1 cup milk
  • salt and pepper
For the Blueberry Arugula Salad:
  • 1 box arugula
  • 1/2 cup blueberries
  • 1/2 pint cherry tomatoes
  • 1 hunk feta
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • For the Fried Chicken: Place eggs in a dish and whisk.  Put breadcrumbs in a separate dish and season with salt and pepper.  Dip chicken breasts into egg then in breadcrumbs.  Heat a large saute pan or griddle.  Fry both sides of chicken until golden brown and cooked through.
  • For the Mashed Potatoes: Meanwhile, peel the potatoes, cut in half and place in pot filled with water.  Bring to a boil and cook for an additional 10 minutes.  Strain and place hot potatoes in a bowl. With a hand mixer, mash potatoes.  Add the cream cheese, milk, salt and pepper to taste.  
  • For the Blueberry Arugula Salad: In a large bowl place place arugula, blueberries, tomatoes, and feta.  In a small bowl, whisk honey, dijon, and red wine vinegar.  Slowly add the olive oil in a thin stream creating a yummy dressing.  Salt and pepper to taste. 
  • Serve all together and enjoy.
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