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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Potato Stack Recipe

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This recipe for Chicken Potato Stack is from STENGAL FAMILY COOKBOOK, 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:  
4 Red Potatoes, each about 1 1/2 inches in diameter.
4 boneless, skinless chicken breasts
2 tbsp. olive oil
1/2 tsp. salt
2 tbsp. stone-ground mustard ( I used Sierra Nevada Pale Ale last night)
Crushed dried rosemary
garlic salt
pepper
Paprika
Directions:
Directions:
In a large pot, boil the unpeeled potatoes, covered, just until tender. Drain and let stand until cool. I even suggest refrigerating them until they are cold - it will be easier to shred! Place a piece of foil on a cookie sheet. Place the chicken breasts ( I usually pound to tenderize) on the sheet, far apart. Spread 1 1/2 tsp. of mustard over each breast then lightly sprinkle each one with rosemary, garlic salt, and pepper. Peel the potatoes using the large holes of a cheese grater. Put grated potatoes in large bowl. Add the olive oil and salt. Toss with your hands to separate the shreds and evenly coat them with the oil. Form about 1/4 of the Potatoe mixture into an oval shape in your hands, then place it on a chicken breast. Do the same for all the other breasts. Sprinkle each potato stack with paprika. (You can cover and refrigerate the chicken breasts at this point for up to 8 hours.) Bake the chicken, uncovered, in a 425 º oven for 30-40 minutes, depending on the thickness of the breasts.
Personal Notes:
Personal Notes:
Mmmmm.... Enjoy

 

 

 

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