Mrs Potters Chicken Recipe 435

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MRS. POTTER'S CHICKEN RECIPE - (4.3/5)



Mrs. Potter's Chicken Recipe - (4.3/5) image

Provided by á-10966

Number Of Ingredients 5

1 1/2 cups crackers such as Ritz, crushed
3/4 cup freshly grated Parmesan
1/4 teaspoon black pepper
4 (1 1/2 pound total) chicken breast, boneless skinless, halves
2 tablespoons unsalted butter, melted

Steps:

  • Heat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray; set aside. Combine crushed crackers, Parmesan and pepper in a shallow dish; set aside. (Note: You can experiment with the ratio of Parmesan to cracker crumbs; I like the crust extra crispy, but some people in my family prefer to add a bit more cheese to the mix. Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. Sprinkle any excess coating over top. Bake 12 min or until golden and cooked through.

MRS. POTTER'S CHICKEN



Mrs. Potter's Chicken image

This recipe was submitted to Ladies' Home Journal by Kate Lawler. I am posting it here for safe-keeping!

Provided by Chris Reynolds

Categories     Chicken Breast

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 cups crushed crackers (such as Ritz)
3/4 cup freshly grated parmesan cheese
1/4 teaspoon black pepper
4 (1/2 lb) chicken breasts, boneless and skinless
2 tablespoons butter, melted

Steps:

  • Heat oven to 425°F Spray a large rimmed baking sheet with cooking spray; set aside.
  • Combine crushed crackers, Parmesan, and pepper in a shallow dish; set aside.
  • Slice each chicken breast in half horizontally, so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4" thick.
  • Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the baking sheet. Bake 12 minutes or until golden and cooked through.

Nutrition Facts : Calories 413.9, Fat 24.8, SaturatedFat 9.3, Cholesterol 118, Sodium 432.7, Carbohydrate 8.6, Fiber 0.3, Sugar 1.1, Protein 37.3

POTTED CHICKEN



Potted Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
3 whole chickens broken down into parts
1 onion, sliced
2 cloves chopped garlic
1 bulb fennel, sliced
6 ripe tomatoes chopped
2 bay leaves
2 teaspoons coriander
1 teaspoon black pepper
2 teaspoons salt
2 oranges, juiced and zested
1 cup chicken stock

Steps:

  • Heat 1 tablespoon of olive oil in casserole and brown chicken, set aside. Saute onions and garlic and cover with browned chicken. Cover with fennel, tomatoes, and remaining ingredients. Cover tightly and place in a preheated 350 degree oven for 2 hours. Remove from casserole and serve.

MRS. POTTER'S CHICKEN RECIPE



Mrs. Potter's Chicken Recipe image

Provided by laceloulou

Number Of Ingredients 5

1 1/2 cups crackers such as Ritz, crushed
3/4 cup freshly grated Parmesan
1/4 teaspoon black pepper
4 boneless skinless chicken breast halves
2 tablespoons unsalted butter, melted

Steps:

  • heat oven to 425 F spray a large rimmed baking sheet with cooking spray; set aside. combine crushed crackers, Parmesan and pepper in a shallow dish; set aside Slice each chicken breast in half horizontally, so you have 8 pieces total. pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick. Coat chicken in butter, then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. sprinkle any excess coating over top. bake 12 minutes or until golden and cooked through.

ROAST CHICKEN WITH MEYER LEMONS AND POTATOES



Roast Chicken with Meyer Lemons and Potatoes image

Because of their thin skin, Meyer lemons can be eaten whole. Arranging the halves on the platter alongside the potatoes adds an extra dimension of color and flavor to this bright roast chicken dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 6

1 whole chicken (about 4 pounds), left at room temperature for 30 minutes, giblets reserved for another use
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 Meyer lemons, halved
2 pounds baby potatoes, halved or quartered if large
2 tablespoons fresh thyme leaves, plus sprigs for garnish

Steps:

  • Preheat oven to 450 degrees. Arrange chicken on a rimmed baking sheet. Rub with 1 tablespoon oil and season with salt and pepper. Tie legs with twine and transfer to middle rack. Roast, turning once, until golden brown and a thermometer inserted in thigh reads 165 degrees, about 50 minutes. Remove and let stand 15 minutes before serving. Pour pan juices into a small container and skim fat.
  • While chicken roasts, toss lemons and potatoes with remaining oil and thyme in a medium bowl and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and transfer to lower rack. Roast, flipping occasionally, until tender and golden brown, about 40 minutes. Serve with chicken and pan juices.

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