Ol-blue
Sous Chef
This is a great meal for the Dutch oven. Coating only one side of the Chicken makes for a crispy coating.
Enjoy! Debbie
Crispy Chicken Potato Bake
CHICKEN
4 CHICKEN BREASTS; Boneless Skinless.
1/4 cup(s) BREAD CRUMBS; Dry.
1/4 cup(s) PARMESAN CHEESE; From A Can.
1/8 teaspoon(s) ITALIAN SEASONING; Dried.
PARSLEY FLAKES; Dried; To Taste
BLACK PEPPER; To Taste.
1 EGG; Beaten.
POTATOES
8 cup(s) (24 ounces) COUNTRY STYLE SHREDDED HASH BROWNS; Thawed.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1/2 cup(s) MILK
3/4 cup(s) SOUR CREAM
1 1/2 cup(s) COLBY MONTEREY JACK CHEESE; Grated.
SALT; To Taste.
BLACK PEPPER; To Taste.
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In an 13x9 baking dish, combine thawed potatoes, soup, milk, sour cream, Colby and Monterey Jack cheese and salt and Pepper; mix well.
In a plastic bag or on plate combine bread crumbs, Parmesan cheese, Italian seasoning, parsley and salt and pepper to taste.
In a shallow dish add egg and beat well.
Dip only one side of chicken breast in egg, then in bread crumbs.
Place coated side of breast up on the potato mixture.
Repeat with remaining chicken breasts.
Bake at 375 degrees for 45 to 50 minutes or until chicken is done and potatoes are bubbling and brown around the edges.
Serves 4
_____
Enjoy! Debbie
Crispy Chicken Potato Bake
CHICKEN
4 CHICKEN BREASTS; Boneless Skinless.
1/4 cup(s) BREAD CRUMBS; Dry.
1/4 cup(s) PARMESAN CHEESE; From A Can.
1/8 teaspoon(s) ITALIAN SEASONING; Dried.
PARSLEY FLAKES; Dried; To Taste
BLACK PEPPER; To Taste.
1 EGG; Beaten.
POTATOES
8 cup(s) (24 ounces) COUNTRY STYLE SHREDDED HASH BROWNS; Thawed.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1/2 cup(s) MILK
3/4 cup(s) SOUR CREAM
1 1/2 cup(s) COLBY MONTEREY JACK CHEESE; Grated.
SALT; To Taste.
BLACK PEPPER; To Taste.
_____
In an 13x9 baking dish, combine thawed potatoes, soup, milk, sour cream, Colby and Monterey Jack cheese and salt and Pepper; mix well.
In a plastic bag or on plate combine bread crumbs, Parmesan cheese, Italian seasoning, parsley and salt and pepper to taste.
In a shallow dish add egg and beat well.
Dip only one side of chicken breast in egg, then in bread crumbs.
Place coated side of breast up on the potato mixture.
Repeat with remaining chicken breasts.
Bake at 375 degrees for 45 to 50 minutes or until chicken is done and potatoes are bubbling and brown around the edges.
Serves 4
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