French Fried Onion Chicken with Mashed Potatoes and Roasted Broccoli

• • • 4 boneless, skinless thin-sliced chicken breasts       
    • ¼ cup Food Club honey mustard dressing
    • 2 large cans Food Club French fried onions
    • 2 lbs. red potatoes
    • ½ - 1 cup half and half
    • 4 tablespoons (½ stick) butter
    • salt and pepper
    • ½ teaspoon Cajun seasoning
    • 1 head fresh broccoli
    • 2 tablespoons olive oil
    • salt and pepper
    • ½ teaspoon garlic powder

• • • Preheat oven to 375˚F. Line a cookie sheet or a 9” X13” baking dish with foil and spray with cooking spray.
    • Add the fried onions to a gallon-size zipper bag. Seal the bag and use a rolling pin or large can to smash the onions into small crumbs.
    • Sprinkle a light layer of the smashed onions on the foil-lined sheet or baking dish.
    • Lightly coat the chicken breasts in the honey mustard. Use your hands to remove excess dressing (yes, it's very messy!).
    • Lay the coated chicken breasts on the onions on the sheet and sprinkle remaining onions to completely cover.
    • You want to be sure to have enough for the top of the chicken, so go with a light layer on the bottom.
    • All the chicken should be completely covered, including the edges.
    • Bake in preheated oven for 30-45 minutes or until chicken reaches an internal temperature of 165˚F and the onions are nicely browned and crispy.
    • Cooking time will vary depending on your oven and the size of the chicken pieces.

• • • Cut washed potatoes into large pieces.
    • Add to a large pot and cover with cold water.
    • Bring to a boil over high heat and cook until potatoes are tender, 10-13 minutes.
    • Drain potatoes and return to the pot. Mash the potatoes over low heat to release the steam [this prevents the mashed potatoes from becoming gummy].
    • Add butter, half and half, and season. Continue mashing until the potatoes are your desired consistency – adding more half and half, if needed.
    • Keep warm until ready to serve.

• • • Rinse broccoli and remove excess water.
    • Cut broccoli into large florets and place them on a large baking sheet.
    • Drizzle with olive oil and season with salt, pepper, and garlic.
    • Toss to coat. Roast broccoli into a 425˚F oven for 15-20 minutes or until broccoli is tender and slightly charred.
    • Keep warm until ready to serve.