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|Potato Cheese Crusted Chicken|
Some instant mashed potato flakes and cheese make this one of the tastiest ways to make chicken breast. Quick and easy too.
Recently, I had some oral surgery done and had to eat soft and easy for a few days.
I love mashed potatoes and usually make my own from scratch. I figured a few meals of mashed potatoes would go over well but with pampering my mouth and the associated discomfort of the surgery, I didn’t want to be bothered making them from scratch and I generally don’t care for the instant variety.
|Easy and tasty|
After I came out of the dentist, I did a bit of shopping for good easy-to-swallow foods to tide me over for a few days and on impulse, bought a box of instant mashed potatoes too.
About a week later, while waiting for the oven to preheat, I was bored, the box of potatoes was still on my kitchen cart and I found myself reading the thing. There was a recipe on back for chicken that used the potatoes as a coating. I’d heard of this years ago, but not with chicken; with fish. All it was was coating the chicken with the plain potato flakes.
I remember my mother doing this with fish and she seasoned the potatoes. Long time has passed and I couldn’t remember exactly what she did, so I used some cheese because that improves the flavor of anything and some garlic, which improves the flavor more, so I tried it.
This turned out to be very good. I made strips, but you don’t have to–just coating the whole breast will do. They were even good cold and I used tartar sauce to dip the cold ones in. Delicious!
ETA–I tried this on bone-in skin-on chicken parts the other night. I think it came out BETTER than the boneless skinless breasts. Didn’t use butter to coat, just rinsed the chicken, shook off excess water, coated & baked. Excellent.
Potato Cheese Crusted Chicken
- 4 skinless chicken breasts medium boneless
- 1/2 cup melted butter
- 1 cup instant mashed potato flakes
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tbsp parsley flakes
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil, if desired (I do this for easy clean up)
- Mix coating ingredients and place in a plastic bag -OR- spread them out on a plate.
- I pound down my chicken breasts to a uniform thickness. This is not necessary but it does help the chicken to cook evenly and avoid over-cooked and/or dry portions. I cut my chicken breasts (after pounding) into 2-inch strips, but you can leave the chicken breasts whole if you want to do so.
- Coat the chicken with the melted butter then either dredge them in the coating on the plate or shake them in the bag filled with the coating.
- Place on baking sheet and bake for 30-35 minutes or until chicken juices run clear. I popped mine under the broiler so they'd brown and crisp up a bit more. Again, not a necessary step, but I found it improved the taste and crunch a bit more.
- Serves 4
|Potato Cheese Crusted Chicken|
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Susan Turner says
Just curious-you said not to use butter just to rinse but in the recipe you say to dip in butter????
Judith Hanneman says
Hi Susan–you wouldn't use the butter if you were using bone-in, skin-on chicken. Thank you for pointing this out because I neglected to mention the bone-in pieces were not skinless. Editing now.