Potato Crusted Chicken
Serves: 4-6 - Cooking Method: Stovetop or oven - Total Time: overnight marinate, cooking 20-30 minutes
Potato Crusted Chicken, A kid-friendly way to bring both chicken and potatoes to the dining table. An italian dressing marinade adds flavor and moisture to the chicken. Entree can be baked or pan-cooked for an easy family favorite.
What's for Dinner:
Potato Crusted Chicken
Cole Slaw
Baked Beans
Hot Buttered Biscuits
Apple Pie a la Mode
Ingredients:
Chicken breasts, boneless, skinless 4 oz. each - 6
Garlic – 2 Tbsp
Lemon Juice – 1/3 cup
Dried Thyme – 1 tsp
Dried Oregano – ½ tsp
Dried Parsley – ½ tsp
Dried Basil – ½ tsp
Dried Onion – ½ tsp
Poultry Seasoning – 1 tsp
Dried Rosemary (crush in your hand) – 1 tsp
Olive Oil – 1/3 cup
Salt – 1 tsp
Pepper – 1 tsp
Potato Flakes - 1 cup
Directions:
Place all ingredients except for potato flakes into ziplock bag and massage to thoroughly mix ingredients. Let rest in a refrigerator at least 2 hours - overnight.
1. Place potato flakes in gallon-sized zip lock bag. One piece at a time, take chicken out of marinade and shake in bag with potato flakes until coated. Place each piece on wire rack and continue until all breasts are coated with flakes. Let rest 2-3 minutes.
2. If baking: place breasts on cookie sheet, spray with cooking oil and bake at 350 until internal temperature reaches 160.
3. If pan frying: heat 2 Tablespoons oil in skillet over medium heat. Carefully place breasts in pan and cook for 8-10 minutes per side being careful not to knock off potato crust when turning. Continue cooking until internal temperature reaches 165 degrees.
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