Chicken With Potato Crust Recipes

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POTATO CHIP CHICKEN



Potato Chip Chicken image

Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.

Provided by Larry

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time P1DT1h

Yield 4

Number Of Ingredients 5

2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips

Steps:

  • To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g

POTATO CHIP CHICKEN CASSEROLE



Potato Chip Chicken Casserole image

This is a chicken casserole with a crispy crunchy potato chip topping. It is easy to make and tastes wonderful.

Provided by PAULADONNIELLE

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 5

Number Of Ingredients 12

2 cups chopped, cooked chicken meat
1 cup cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup mayonnaise
2 tablespoons grated onion
½ cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 tablespoon lemon juice
½ cup shredded sharp Cheddar cheese
2 cups crushed potato chips
¼ cup water
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.

Nutrition Facts : Calories 638.6 calories, Carbohydrate 35.8 g, Cholesterol 72.5 mg, Fat 45 g, Fiber 2.8 g, Protein 23.7 g, SaturatedFat 11.3 g, Sodium 851.6 mg, Sugar 2.4 g

POTATO FLAKE CHICKEN



Potato Flake Chicken image

Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5

2/3 cup mashed potato flakes
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
4 boneless skinless chicken breast halves (8 ounces each)
1/3 cup butter, melted

Steps:

  • In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.

Nutrition Facts :

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY



Potato Chip Chicken Tenders Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, flour, salt, pepper, garlic powder, onion powder, eggs, potato chip

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts, sliced
1 cup flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 eggs, beaten
2 cups potato chip, of preference, crushed

Steps:

  • In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
  • In a wide dish, beat the eggs
  • In a separate ziploc bag, crush your favorite type of potato chip.
  • Preheat oven to 425°F (220°C).
  • To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
  • Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
  • Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
  • Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 59 grams, Sugar 0 grams

CHICKEN POTPIE WITH CHIVE MASH POTATOES



Chicken Potpie with Chive Mash Potatoes image

The ideal comfort meal? Look no further than our chicken potpie with chive mash potatoes recipe. Perfect for those chilly fall and winter days.

Categories     Chicken     Herb     Mushroom     Onion     Potato     Bake     Pea     Carrot     Winter     Sour Cream     Gourmet

Yield Serves 4

Number Of Ingredients 21

For filling
two 1-pound whole chicken breasts with skin and bones
1/4 pound pearl onions (about 1 cup), unpeeled
2 medium carrots, cut into 1/4-inch-thick slices
2 celery ribs, halved lengthwise and cut into 1/4-inch-thick pieces
1/2 cup thawed frozen peas
1/4 pound mushrooms (about 8), sliced thin
2 tablespoons unsalted butter
1/4 cup finely chopped shallots (about 2 large)
1 bay leaf
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried tarragon, crumbled
1/4 cup all-purpose flour
1/3 cup dry white wine
2 1/2 cups low-salt chicken broth
freshly grated nutmeg to taste
1 tablespoon medium-dry Sherry
For mashed potatoes
1 1/2 pounds russet (baking) potatoes
1/4 cup low-fat sour cream
2 to 3 tablespoons minced fresh chives

Steps:

  • Make filling
  • In 5-quart saucepan bring 3 quarts water to a boil. Add chicken and simmer, uncovered, 20 minutes. Remove pan from heat and let stand 30 minutes.Transfer chicken to a bowl, discarding cooking liquid, and cool. Discard skin and bones. Cut chicken into 3/4-inch cubes and return to bowl.
  • In a 3-quart saucepan bring 2 quarts water to boil and cook onions until tender, 7 to 8 minutes. Transfer onions with a slotted spoon to a bowl of ice and cold water, reserving cooking liquid in pan. Cut root ends off onions and peel. Add onions to chicken.
  • Return reserved cooking liquid to a boil and cook carrots and celery until just tender, 4 to 5 minutes. Drain carrots and celery and add with peas to chicken mixture.
  • In pan cook mushrooms in 1/2 tablespoon butter over moderate heat, stirring, until soften and golden brown and all liquid they give off is evaporated and add to chicken mixture.
  • In pan cook shallots with bay leaf, thyme, and tarragon in remaining 1 1/2 tablespoons butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes (it will look crumbly) and gradually whisk in wine, broth, nutmeg, and salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally, and whisk in Sherry. Discard bay leaf.
  • Pour sauce over chicken mixture and stir until combined well. Filling may be made 1 day ahead,cooled, uncovered, and chilled, covered.
  • Preheat oven to 425°F.
  • Make mashed potatoes
  • Peel potatoes and cut into 1-inch pieces. In a saucepan cover potatoes with water by 1 inch and simmer until very tender, 10 to 15 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes. In batches force potatoes through a ricer or a food mill fitted with medium disk into a bowl and stir in sour cream, chives, salt and pepper to taste, and enough reserved cooking liquid to reach a fluffy consistency. Transfer potatoes to a pastry bag fitted with a 1/2-inch fluted tip.
  • Spread filling in a 1 1/2- to 2-quart gratin dish or other shallow baking dish. Pipe mashed potatoes decoratively in mounds on filling and bake in middle of oven until filling is bubbling and potatoes are golden on edges, about 25 minutes.

CHICKEN AND POTATOES SKILLET



Chicken and Potatoes Skillet image

Easy one pan chicken and potatoes that takes less than 30 minutes to make. The chicken is so delicious and the tender potatoes complete this family friendly dinner.

Provided by Rasa Malaysia

Categories     American Recipes

Time 30m

Number Of Ingredients 14

1 lb. (0.4 kg) skinless and boneless chicken thighs
1 teaspoon smoked paprika
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon olive oil
1 tablespoon unsalted butter, melted
8 cloves garlic, peeled
12 oz. (340 g) red potatoes, cut into wedges
1/4 teaspoon salt
3 dashes Italian seasoning
1 teaspoon fresh rosemary, roughly chopped, optional
1 tablespoon olive oil
1 tablespoon unsalted butter, melted

Steps:

  • Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.
  • Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 - 15 minutes. Dish out and set aside.
  • In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side for about 4-5 minutes. Turn over and pan fry the other side.
  • Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.

Nutrition Facts : Calories 350 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 409 milligrams sodium, Sugar 1 grams sugar

EASY BAKED CHICKEN AND POTATO DINNER



Easy Baked Chicken and Potato Dinner image

Go back to the basics with a home-cooked meat and potatoes dinner. Our sheet-pan chicken and potatoes make it easy for you to deliver the comfort food your family craves. Bone-in chicken breasts, potato wedges, onion, bell peppers and Parmesan cheese make this all-in-one recipe your new tasty weeknight dinner star. A no-fuss baked chicken and potatoes recipe, it's ready for the table in less than an hour, with little cleanup too!

Provided by Pillsbury Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8

4 bone-in chicken breast halves, skin removed
3 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
1 medium red or green bell pepper, cut into 1x1/2-inch pieces
1 medium onion, cut into 8 wedges
2 tablespoons margarine or butter, melted
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.
  • Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.
  • Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.

Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1/2, Fiber 4 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 4 g

CHICKEN QUICHE WITH POTATO CRUST



Chicken Quiche With Potato Crust image

Make and share this Chicken Quiche With Potato Crust recipe from Food.com.

Provided by Chris from Kansas

Categories     Savory Pies

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (24 ounce) package frozen hash brown potatoes, thawed
3 tablespoons butter or 3 tablespoons margarine, melted
4 ounces shredded monterey jack pepper cheese (1 cup)
1 cup diced cooked chicken
4 eggs
1 cup half-and-half cream or 1 cup milk
1/2 teaspoon salt

Steps:

  • Pat hash browns with paper towels to remove excess moisture.
  • Press into a well-greased 9-in pie plate; brush with butter.
  • Bake at 425 for 20-25 minutes or until lightly browned.
  • Reduce heat to 350.
  • Sprinkle cheese and chicken into the crust.
  • In a bowl, beat the eggs, cream and salt; pour over chicken.
  • Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
  • Let stand for 5 minutes before cutting.

SAGE CHICKEN IN A FRIED POTATO CRUST



Sage Chicken In A Fried Potato Crust image

I have thought a lot about fried chicken because Americans love it. The idea for a potato crust on it came to me from frozen Tater Tots. I loved their crunch and thought if I coated the chicken with potatoes instead of bread crumbs the crunch would be better. It's more work, but it's more than worth it. Wrapping the chicken in plastic film helps the coating adhere, but you need to put the wrapped pieces in the freezer for an hour to get the plastic off without removing the potato coating.

Provided by Michel Richard

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 skinless, boneless chicken breast halves
3 skinless, boneless chicken thighs
1/2 cup loosely packed chopped sage
1 teaspoon minced garlic
1 teaspoon ground cumin
2 pounds (2 to 3 large) baking potatoes
7 tablespoons all-purpose flour
2 tablespoons lightly beaten large egg white
Freshly ground black pepper
2 large eggs, lightly beaten
Grapeseed oil for deep frying

Steps:

  • Cut each chicken breast half into three pieces, and each thigh into two pieces. In a bowl, combine chicken, sage, garlic and cumin. Cover and refrigerate for 2 hours.
  • Using a mandoline or sharp knife, slice potatoes into 1/8-inch-thick julienne, then crosswise into 1/8-inch dice. Rinse, then pat dry between cloth towels. Roll in towels to squeeze out moisture. In a medium bowl, combine potatoes with 4 tablespoons flour and beaten egg white. Set aside.
  • Scrape garlic and sage from chicken pieces, and pat dry with paper towels. Season with pepper to taste and dust with remaining flour.
  • Place a 10-inch square of plastic wrap on a work surface. Evenly spread about 2 tablespoons of potato in center of plastic. Dip a piece of chicken in beaten egg, and place in center of potato. Top with about 1 tablespoon potato, and wrap plastic securely so that potato covers chicken completely. Repeat with remaining chicken, egg and potatoes, to make a total of 15 packets. Place in freezer for one hour.
  • Preheat oven to 200 degrees. Preheat at least 4 inches oil in a deep fryer to 325 degrees. Unwrap three chicken packets, and deep fry until potatoes are crisp and golden brown, 5 to 8 minutes. Transfer to baking sheet lined with paper towels, and keep warm in oven. Repeat with remaining packets. Serve hot.

MY MOTHER'S CHICKEN AND POTATOES



My Mother's Chicken and Potatoes image

In my family, favorite dishes are always being altered according to what is available and what is best-especially when I'm cooking. Here's a perfect example: chicken and potatoes, fried together in a big skillet so they're crisp and moist at the same time, is my mother's specialty. Growing up, my brother and I demanded it every week; our kids, Tanya and Joe and Eric, Paul and Estelle, clamored for it too. And now the next generation of little ones are asking their great-grandmother to make chicken and potatoes for them. When I am at the stove-and though I follow my mother's basic procedures-I can't resist playing around. Some days I add sausage to Grandma's recipe, or capers or olives; I might douse the chicken with a splash of vinegar; sometimes I cut up a whole chicken, other times I'll split little poussins or Cornish hens. If I'm in a hurry, I quickly cook small pieces of chicken breast with the potatoes. (You can see what experiments have worked well if you look through my previous books.) This recipe gives you Erminia's classic formula-chicken, small potatoes, a bit of onion, and fresh rosemary-with two of my latest twists: pickled cherry peppers and bacon strips, in bite-sized rolls. Cherry peppers are plump golf-ball-sized antipasto peppers in vinegar that you'll find in jars on the pickle shelves of the supermarket. They come in sweet and hot varieties-and the latter are explosive, if you take just a bite. But when they're seeded, sliced, and added sparingly to the chicken, they imbue the dish with a mellow heat that I love. If you and your family are hot heads, cut up two or more peppers; otherwise slice only one, or use the sweet cherry peppers and see how you like that. My latest spin on our chicken-and-potato tradition is one everybody loves, especially the kids: we roll bacon slices into little bundles, pin each one closed with a toothpick, and caramelize them along with the chicken. The bacon fat slowly renders and lends the meat a layer of flavor that's picked up by the potatoes and onions too. By the end of cooking, the rolls have turned into crisp morsels that are a treat to eat with the juicy chicken and tender potatoes. (But be sure to remove all the toothpicks!)

Yield serves 4 or more

Number Of Ingredients 10

2 1/2 pounds chicken legs or assorted pieces (bone-in)
1/2 cup canola oil
1/2 teaspoon salt, or more to taste
1 pound red bliss potatoes, preferably no bigger than 2 inches across
2 tablespoons extra-virgin olive oil or more
2 medium-small onions, peeled and quartered lengthwise
2 short branches fresh rosemary withplenty of needles
4 to 6 ounces sliced bacon (5 or 6 slices)
1 or 2 pickled cherry peppers, sweet or hot, or none-or more!-cut in half and seeded
A 12-inch cast-iron or other heavy-bottomed skillet with 3-inch-high sides or deeper, with a cover

Steps:

  • Rinse the chicken pieces and pat dry with paper towels. Trim off excess skin and all visible fat. Cut the drumsticks from the thighs. If using breast halves, cut into two small pieces.
  • Make the bacon roll-ups: Cut the bacon slices in half crosswise and roll each strip into a neat, tight cylinder. Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly).
  • Pour the canola oil into the skillet and set over high heat. Sprinkle the chicken with 1/4 teaspoon salt on all sides. When the oil is very hot, lay the pieces in it, skin side down, an inch or so apart-watch out for oil spatters. Don't crowd the chicken: if necessary, fry it in batches, with similar pieces (like drumsticks) together.
  • Drop the bacon rolls into the oil around the chicken, turning and shifting them often. Let the chicken pieces fry in place for several minutes to brown on the underside, then turn and continue frying until they're golden brown on all sides, 7 to 10 minutes or more. Fry breast pieces only for 5 minutes or so, taking them out of the oil as soon as they are golden. Let the bacon rolls cook and get lightly crisp, but not dark. Adjust the heat to maintain steady sizzling and coloring; remove the crisped chicken pieces with tongs to a bowl.
  • Meanwhile, rinse and dry the potatoes; slice each one through the middle on the axis that gives the largest cut surface, then toss them with the olive oil and 1/4 teaspoon salt.
  • When all the chicken and bacon is cooked and out of the skillet, pour off the frying oil. Return the skillet to medium heat and put in all the potatoes, cut side down in a single layer, into the hot pan. With a spatula, scrape all the olive oil out of the mixing bowl into the skillet; drizzle over it a bit more oil if the pan seems dry. Fry and crisp the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more. Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides.
  • Still over medium heat, toss the onion wedges and rosemary branches around the pan, in with the potatoes. If using cherry peppers (either hot or sweet), cut the seeded halves into 1/2-inch-wide pieces and scatter them in the pan too.
  • Return the chicken pieces-except breast pieces-to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated. Raise the heat slightly, and carefully turn and tumble the chicken, potatoes, and onion (and bacon and/or pepper pieces), so they're heating and getting coated with pan juices-but take care not to break the potato pieces. Spread everything out in the pan-potatoes on the bottom as much as possible, to keep crisping up-and cover.
  • Return the heat to medium, and cook for about 7 minutes, shaking the pan occasionally, then uncover, and tumble the pieces and potatoes (and bacon rolls) again. Cover, and cook another 7 minutes or so, adding the breast pieces at this point. Give everything another tumble. Now cook covered for 10 minutes more.
  • Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything. Taste a bit of potato (or chicken) for salt, and sprinkle on more as needed. Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove and-as I do at home-bring it right to the table. Serve portions of chicken and potatoes, or let people help themselves.

CHICKEN POT PIE WITH POTATO CRUST



Chicken Pot Pie With Potato Crust image

We were craving chicken pot pie one day, and didn't want a traditional crusted pie. So I used a mashed potato topping like I use for Sheppard's or Cottage Pie. I also don't like using cream of ... soups, so I made a milk free version.

Provided by KimnJosh

Categories     Savory Pies

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

1/3 cup butter
2/3 cup white whole wheat flour
4 cups chicken stock
5 -6 sprigs fresh thyme
3 cups cooked chicken breasts, diced
1 (8 ounce) package frozen corn
1 cup parsnip, diced
1 cup turnip, diced
1 cup fresh green beans, cut into 1 inch lengths
1 cup diced carrot
10 garlic cloves
2 cups onions, roughly chopped
2 tablespoons canola oil
4 cups diced potatoes
1/2 cup fat free sour cream

Steps:

  • Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
  • Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
  • Steam green beans until just tender, either over boiling potatoes or in microwave.
  • Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
  • Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
  • Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
  • Let stand 5 min before serving.

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From bosskitchen.com


POTATO CRUST CHICKEN POT PIE - SOUTHERN CAST IRON
2018-03-07 Spray a 12-inch cast-iron skillet with cooking spray. Fill a medium Dutch oven halfway full with water; bring to a boil over medium-high heat. Add green beans, carrot, and celery; cook for 1 minute. Drain. In a large bowl, combine cooked vegetables, cooked chicken, and peas. In a small bowl, stir together soup, broth, ½ teaspoon salt, and pepper.
From southerncastiron.com


POTATO CHIP BAKED CHICKEN FINGERS | BETTER HOMES & GARDENS
Step 1. Preheat oven to 400°F. Brush a 15x10x1-inch baking pan with oil; set aside. In a medium bowl combine egg, sour cream, salt, garlic powder, and pepper. Add chicken strips, stirring to coat. Advertisement. Step 2. Place potato chips in a large resealable plastic bag; seal bag, pressing out air. Using a rolling pin, crush chips to make ...
From bhg.com


OVEN FRIED POTATO CHIP CHICKEN - THE KITCHEN MAGPIE
2020-09-10 Place in the fridge for half an hour to let the coating set. Preheat your oven to 400 degrees F. Melt the margarine/butter and drizzle evenly over the top of the chicken pieces. Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat) Remove and serve!
From thekitchenmagpie.com


ASPARAGUS & CHICKEN PIE WITH GRATED POTATO CRUST
Bake for 30 minutes until starting to brown around top edges. Cut chicken thighs into small pieces about ½ inch (1.25 cm). Heat olive oil over medium-high heat in a non-stick skillet. Add chicken, minced garlic and sauté 3 minutes. Add sliced green onions and sauté another minute. Pour over baked crust.
From chicken.ca


HOT CHICKEN SALAD WITH POTATO CHIP CRUST RECIPE | SOUTHERN LIVING
Directions. Heat the oven to 350°F. Lightly grease a 2 1/2-quart baking dish or mist with cooking spray. In a large bowl, whisk together the soup, mayonnaise, mustard, lemon juice, salt, and pepper. Fold in the chicken, 1 cup cheese, the celery, scallions, almonds, and pimentos. Transfer into the prepared baking dish.
From southernliving.com


SUPER CRUNCHY POTATO CHIP CHICKEN - BAKING BEAUTY
2021-05-12 Instructions. Preheat oven to 425 degrees F. Line a baking sheet with foil, and spray with Pam. In a shallow dish, beat eggs. Crush potato chips in a ziploc bag with a rolling pin. Pour into another shallow dish. Cut chicken breasts in half lengthwise. Pound with a meat mallet.
From bakingbeauty.net


POTATO CRUSTED CHICKEN BREAST WITH PARMESAN (CHICKEN SCHNITZEL)
2020-05-16 Combine: Place the squeezed potatoes in a large casserole dish. Add the Parmesan and the dried breadcrumbs. Mix very well. Place the flour on a plate and whisk the eggs lightly in a shallow bowl. Coat the chicken pieces in flour, shake to remove the excess, dip them in the eggs, and coat with the potato-Parmesan mixture.
From whereismyspoon.co


RECIPE DETAIL PAGE | LCBO
Spoon chicken mixture into a shallow 8-cup (2-L) baking dish. If you’re not completing the pie immediately, cover and refrigerate it until ready to proceed, removing it from the refrigerator about 30 minutes before adding the scalloped potato crust. 6 For scalloped potato crust, preheat the oven to 425°F (220°C).
From lcbo.com


POTATO CHIP CRUSTED CHICKEN - CINCYSHOPPER
2018-08-02 Preheat oven to 400. Place rack over foil and set aside. In a shallow bowl, beat egg until blended. Add water and beat until blended. Set aside. Crush potato chips in food processor or place in zippered bag and use rolling pin to crush. Transfer chips to …
From cincyshopper.com


CHICKEN PIE WITH MASHED POTATO CRUST | SO DELICIOUS
Stir and cook for 5 minutes or so, or until there is little liquid left in the skillet. Set aside. Slice the cooked chicken breast and add it to a 10 inches / 25 cm round baking dish. On top of it add the baby spinach, then the cooked mushrooms and top everything with mashed potatoes. Bake the chicken pie for 30 minutes at 360⁰F/180⁰C.
From sodelicious.recipes


BEST QUICK AND CRUNCHY POTATO CHIP CHICKEN DRUMSTICKS RECIPES
2013-12-09 Step 2. In separate bowl, stir together mayonnaise, mustard, salt, thyme and cayenne pepper; brush all over chicken. Roll in potato chip mixture until coated all over. Step 3. Line rimmed baking sheet with foil; mist with cooking spray. Place chicken on sheet; bake in preheated 400°F (200°C) oven, turning once, until juices run clear when ...
From foodnetwork.ca


CHICKEN POT PIE WITH CRUST RECIPES | SPARKRECIPES
slow cooker orange chicken; cesar salad; baked donuts; lentil and rice casserole; eleni's chicken chili; snacks for kids; no bake pie; bone in split chicken breat; pamplered chef taco ring recipe; bacony wild rice; Seasonal & Party
From recipes.sparkpeople.com


POTATO CHIP CRUSTED CHICKEN TENDERS - SIMPLY SCRATCH
2013-04-24 Instructions. Preheat your oven to 400°. In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side. In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form.
From simplyscratch.com


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