Potato Cheese Crusted Chicken

Judith Hannemann — Tue, 15 Apr 2014 23:00:00 +0000

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.

Print Recipe Add to Recipe Box