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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.
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| 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.
- 4 medium boneless, skinless chicken breasts
- ½ cup melted butter
- Coating:
- 1 cup instant mashed potato flakes
- ¼ cup grated parmesan cheese
- ½ tsp salt
- 1 tsp garlic powder
- 1 tbs 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
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| Potato Cheese Crusted Chicken |
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Just curious-you said not to use butter just to rinse but in the recipe you say to dip in butter????
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.