French Onion Chicken

Ingredients

French Onion Chicken

• 2 pounds raw boneless, skinless chicken breast
• 2 large yellow onions, thinly sliced
• 1 tablespoon olive oil, divided
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup Simple Truth Organic Chicken Bone Broth
• 1 tablespoon Worcestershire sauce
• 1 cup Kroger Reduced-Fat Shredded Mozzarella Cheese
• Nonstick cooking spray

Protein Mashed Potatoes

• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 cup Daisy 4% Cottage Cheese, blended until smooth
• 1/2 cup Simple Truth Organic Chicken Bone Broth
• 1 tablespoon butter
• 1 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven to 375°F. Lightly spray a 9 x 13-inch baking dish and set aside.
2. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 to 4 minutes per side.
3. During the final minute, season with granulated garlic, onion powder, salt, and black pepper. Transfer the chicken to the baking dish and set aside.
4. Add the remaining olive oil, sliced onions, and thyme to the skillet. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until deeply golden.
5. Add 1 cup chicken bone broth and Worcestershire sauce. Scrape the browned pieces from the skillet and simmer for 3 to 5 minutes.
6. Spoon the onions and sauce over the chicken. Sprinkle with mozzarella and bake uncovered for 18 to 22 minutes, until the chicken reaches 165°F. Rest for 5 minutes.
7. While the chicken bakes, cover the potatoes with water in a large pot. Bring to a boil and cook for 12 to 15 minutes, until fork-tender.
8. Drain thoroughly and return the potatoes to the warm pot.
9. Add the blended cottage cheese, 1/2 cup chicken bone broth, butter, granulated garlic, salt, and black pepper. Mash until creamy.
10. Divide the potatoes into six 3/4-cup servings. Serve each with 4 ounces cooked chicken and one-sixth of the onions and sauce.

Freezer Storage

1. Keep the French onion chicken separate from the protein mashed potatoes.
2. If four servings remain, use one gallon-size freezer bag for the chicken and sauce and a second gallon-size bag for the mashed potatoes. If fewer than four servings remain, use quart-size freezer bags.
3. Remove as much air as possible, seal, and freeze both bags flat for up to 3 months. Keep the matching bags together.

Reheating Instructions

1. Thaw both components overnight in the refrigerator.
2. Place one serving of mashed potatoes in a microwave-safe dish and add one serving of chicken, onions, and sauce.
3. Cover loosely and microwave for 90 seconds. Stir the potatoes and continue heating in 30-second intervals until hot throughout.

40/400 Notes

• Blend the Daisy 4% Cottage Cheese completely smooth before adding it to the potatoes.
• Caramelize the onions until deeply golden for the fullest flavor.