Pan Fried Chicken with Sugar Snap Peas and Potato

I have a little over an hour break between when I get home from my first job and have to leave for my second job. Usually I just throw together a bowl of cereal, ramen, or a quesadilla, but today I was incredibly hungry and made a full lunch for myself. This morning I remembered to defrost the rest of my boneless, skinless chicken breast tenders. I whisked together one egg and some non-fat milk. I dipped the chicken in the milk/egg mixture and then into a generic breadcrumb mixture (the packaged kind). I pan fried them in a non-stick skillet with a little bit of vegetable oil on medium high heat. While these were cooking, I poked a few fork holes in the a russet potato and put it in the microwave for ten minutes. I turned the chicken over until it was golden brown on both sides. After my potato was done I prepared my steam in the bag sugar snap peas according to the microwave directions. I know its cheating, but I prefer frozen vegetables to canned and fresh vegetables can be time consuming to prepare. With the steam in the bag veggies, I can cook the whole bag and then put what I don’t eat in a tupperware container for the next day. These were some of the best sugar snap peas I’ve ever had. I had the potato with some light sour cream and the chicken with bbq sauce. It was a nice meal that definitely filled me up and energized me for my afternoon job.

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One response to “Pan Fried Chicken with Sugar Snap Peas and Potato

  1. Yahoo! That looks delicious. Like seriously tasty. Think I’m stealing that recipe.

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