Chicken With Potato Crust Food

POTATO-CRUSTED CHICKEN CASSEROLE

Steps:

• In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

POTATO CHIP CHICKEN

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.

POTATO FLAKE CHICKEN

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.

POTATO-CRUST CHICKEN QUICHE

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.

POTATO CRUSTED CHICKEN

Steps:

• Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
• Cut any visible fat from chicken.
• Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
• With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
• Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
• Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.

SMOKED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl combine flour with salt, and pepper. Cut in the butter with a fork or pastry blender until the mixture looks crumbly.
• In another bowl combine eggs, milk, and sweet potato puree. Add to the flour mixture and stir gently until combined. Don't overmix!
• Divide dough into quarters. On a lightly floured surface roll each piece into a circle about 1/8-inch thick. Cut the circles to fit the size of the serving bowls. Brush with egg wash and bake on a parchment lined baking sheet until lightly golden brown. Remove from the oven and set aside.
• Melt the butter in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook until deep golden brown. Slowly whisk in the hot milk and cook until thickened. Reduce the heat and cook for 5 minutes, whisking occasionally. If the mixture is too thick, thin with a little extra milk.
• Add the mushrooms, turnips, carrots, onions, peas and chicken to the sauce and gently fold to combine and heat through. Season the sauce with salt and pepper and stir in the parsley.
• Spoon the hot filling into bowls and top with a circle of the baked sweet potato dough.

CHICKEN QUICHE WITH POTATO CRUST

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.

OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST

Steps:

• Preheat oven to 350°F.
• Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
• In a saucepan, melt butter over medium heat.
• Saute garlic for 2 minutes.
• Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
• Add half-and-half and chicken broth slowly, still stirring constantly.
• Season with salt, pepper, and thyme.
• Continue cooking and stirring until sauce boils and thickens.
• Pour sauce over chicken and vegetble mixture.
• Sift remaining cup of flour together with baking powder and salt into a bowl.
• With a fork, work in mashed sweet potatoes with vegetable oil and egg.
• Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
• Cover casserole dish with dough and pinch edges all the way around.
• Make several small slits in the dough.
• Bake until crust is golden-brown (35-40 minutes).

POTATO CHIP CRUSTED CHICKEN

Steps:

• Place chicken breasts between 2 sheets of plastic wrap or wax paper.
• Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
• Place flattened chicken and buttermilk into resealable plastic bag.
• Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
• Preheat oven to 450 degrees.
• Lightly mist a small nonstick baking sheet with olive oil spray.
• In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
• Remove one chicken breast from the buttermilk and let any excess liquid drip off.
• Season both sides evenly with the seasoning mixture.
• Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
• Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
• Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
• Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
• Enjoy!

HOOSIER CHICKEN WITH POTATO CHIP CRUST

Steps:

• Preheat the oven to 225°.
• Mix mayonnaise, chile powder, five-spice powder, lemon zest, pepper and a pinch of salt. Add chicken and coat.
• Spread crushed chips on a sheet of wax paper or cookie sheet. Coat chicken with crumbs, pressing to adhere if needed.
• Melt 1/2 tablespoon of the butter in a large skillet. When the foam subsides, add half of the chicken cutlets and cook over moderately high heat, turning only once, until browned and cooked through, this will take about 5 minutes or so.
• Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining batch of chicken.

CHICKEN POT PIE WITH POTATO CRUST

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.

TUSCAN CHICKEN TOPPED WITH ROASTED RED POTATO CRUST

Steps:

• Sprinkle chicken with 1 teaspoon salt and ½ teaspoon pepper.
• In a 3-quart Dutch oven, heat 2 tablespoons oil; saute the chicken until it is browned on all sides, about 3 minutes per side.
• Add the mashed garlic, and deglaze the pan with balsamic vinegar.
• Shake the pan to loosen any browned bits that have formed on the bottom.
• Add in chicken broth and rosemary; turning the chicken in the sauce.
• Cover the casserole and simmer 10 minutes.
• Preheat oven to 400°; pour the remaining 3 tablespoons oil, the garlic slivers, 2 teaspoons salt, and 1 teaspoon pepper into a big bowl or large ziploc bag.
• Add the potatoes and toss to coat them with the mixture.
• Spread the potatoes in an even layer over the chicken in the casserole.
• Transfer to the oven; bake 45 minutes, until the potatoes are golden brown.
• To serve, slice into the potatoes, and serve each person one piece of chicken on a bed of potatoes, spooning some of the pan juices over the chicken.

CHICKEN POT PIE WITH MASHED POTATO CRUST

Steps:

• Cook the potatoes in boiling water until tender. Drain thoroughly and return to the pot. Mash the potatoes using a potato masher and add 1/2cup milk and butter making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup milk if the potatoes seem dry. Add poultry seasoning salt and pepper to taste. Set aside.
• In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, poultry seasoning salt, and pepper, and cook, stirring occasionally 5 minutes. Add the butter; when it's melted, stir in the flour. Cook 1 to 2 minutes.
• Increase the heat to high and add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
• Stir in the cream, chicken, corn and peas. Remove from the heat and add the parsley. Pour the mixture into a medium-size (about 6 cup) baking dish.
• Gently spread the mashed potato over the top.
• The casserole can be made several hours ahead of time up to this point; cover and refrigerated.
• Preheat your oven to 350° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.

CHICKEN WITH POTATO CRUST

Steps:

• Mix mustard and olive oil with thawed hash browns. Add salt and pepper to taste.
• Place chicken breasts in baking dish.
• Cover with mustard potato mixture.
• Bake 40 minutes at 375 or till chicken is done.