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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Potato-Crusted Chicken Recipe

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This recipe for Potato-Crusted Chicken is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs chicken breasts and thighs if you like them/skinned
1/2 cup water
1/2 cup skim milk
1 cup instant mashed potato flakes
1/4 cup light dairy sour cream
1 tabsp. of fresh parsley
1/8 tsp salt
can add garlic and herb seasoning
Bill added some parm flakes which worked well
Directions:
Directions:
Rinse chicken and pat dry. spray a 2 qt rectangular glass casserole with olive oil Pam. Arrange chicken in baking dish with meaty side up. Bake uncovered at 375º for 20 minutes.
Meanwhile, in a small saucepan heat water and milk to almost boiling. Remove from heat; stir in potato flakes, sour cream, parsley, and salt till well combined. Spread potato mixture liberally over chicken pieces, and sprinkle with paprika. Return to oven. Bake, uncovered, for 20 to 30 minutes more or till chicken is tender and no longer pink.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
without other additions, this is a low-sodium, low-calorie meal

 

 

 

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