Tender chicken cutlets and hearty potatoes make this week’s new Little Big Meal perfect for grilling and dining al fresco. Add a fresh salad and your favorite Crispie Cookies, and you’ll have a tasty summer meal with little effort, and delicious results!
CHOOSE ONE: 4 ct Natural OR Marinated Chicken Cutlets
CHOOSE ONE: 4 ct Russet or Sweet Potatoes
CHOOSE ONE: 10-14 oz Eat Smart Vegetable Salad Kit
CHOOSE ONE: 7-8 oz The Fresh Market Shredded Cheese
CHOOSE ONE: 12 ct Crispie Cookies
Our Favorite Way To Serve It Up
We’re firing up the grill in this week’s featured recipe! Prep your Russet potato Hasselback style by slicing it evenly (like an accordion) without cutting all the way through. Brush on melted butter, add salt and pepper to taste, wrap it in foil and throw it on the grill. Cook for about 45 minutes or until tender, turning once halfway through, and garnish with your favorite cheese and herbs. Pair this tasty ‘tater with barbecue marinated chicken cutlets and any of the fantastic fresh salad kits from Eat Smart – we love the Hearty Greens!
Chicken Cutlet Grilling Instructions - Prepare grill to medium heat. Lightly oil grates with canola oil to avoid sticking. Place cutlets on grill and cook for 2-3 minutes per side, flipping often, until meat develops a slight char and is cooked through. An internal thermometer should read 165°F for chicken.
Potato Cooking Instructions - If you want a simple grilled Russet or Sweet Potato, pierce your potatoes with a fork. Wrap them in foil and place on grill over indirect heat for 45 minutes or until potato is tender, flipping it after 25 minutes.
To cook a Russet potato Hasselback style, slice the potato evenly (like an accordion – see photo above) without cutting all the way through. Brush on melted butter, add salt and pepper to taste, wrap it in foil and throw it on the grill. Cook for about 45 minutes or until tender, turning once halfway through, and garnish the potato with your favorite cheese (add fresh herbs if you have them).