Potato Crusted Chicken

Potato Crusted Chicken is a gluten free main course. This recipe serves 4. One portion of this dish contains about 124g of protein, 28g of fat, and a total of 825 calories. For $5.26 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 541 person have tried and liked this recipe. This recipe from Bakerette requires mayonnaise, shredded cheddar cheese, pepper, and skinless boneless chicken breasts. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns an excellent spoonacular score of 96%. Similar recipes are Potato-Crusted Chicken Fingers, Potato-Crusted Chicken Casserole, and Potato Chip Crusted Chicken Tenders.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/4 cup real mayonnaise

1 teaspoon dried oregano

1/4 teaspoon pepper or to taste

1 cup instant mashed potato flakes

1/2 teaspoon salt or to taste

1/4 cup Cheddar cheese, shredded

4 (1 1/4 pounds) boneless, skinless chicken breasts

Equipment:

baking pan

oven

pastry brush

Cooking instruction summary:

Preheat oven to 400 degrees Fahrenheit. Lightly coat a 9x9-inch baking dish with cooking spray.Mix together the potato flakes, cheese, oregano, salt and pepper.With a pastry brush, lightly coat the chicken with mayo on both sides and roll the chicken in the potato flakes coating the entire chicken.Place the chicken in the prepared baking dish and bake uncovered for 30-35 minutes or until the chicken registers 170 degrees F and the juices run clear.

 

Step by step:


1. Preheat oven to 400 degrees Fahrenheit. Lightly coat a 9x9-inch baking dish with cooking spray.

2. Mix together the potato flakes, cheese, oregano, salt and pepper.With a pastry brush, lightly coat the chicken with mayo on both sides and roll the chicken in the potato flakes coating the entire chicken.

3. Place the chicken in the prepared baking dish and bake uncovered for 30-35 minutes or until the chicken registers 170 degrees F and the juices run clear.


Nutrition Information:

Quickview
824k Calories
123g Protein
27g Total Fat
12g Carbs
38% Health Score
Limit These
Calories
824k
41%

Fat
27g
42%

  Saturated Fat
6g
40%

Carbohydrates
12g
4%

  Sugar
0.82g
1%

Cholesterol
376mg
125%

Sodium
1096mg
48%

Get Enough Of These
Protein
123g
247%

Vitamin B3
60mg
301%

Selenium
184µg
264%

Vitamin B6
4mg
219%

Phosphorus
1254mg
125%

Vitamin B5
8mg
85%

Potassium
2280mg
65%

Magnesium
161mg
40%

Vitamin B2
0.62mg
36%

Vitamin B1
0.52mg
34%

Vitamin K
28µg
27%

Zinc
3mg
24%

Vitamin C
18mg
23%

Vitamin B12
1µg
20%

Iron
2mg
14%

Vitamin E
1mg
11%

Copper
0.19mg
9%

Calcium
93mg
9%

Folate
32µg
8%

Manganese
0.15mg
8%

Vitamin A
260IU
5%

Fiber
1g
5%

Vitamin D
0.64µg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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