Potato Crusted Baked Chicken Sp5 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 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.

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

POTATO CRUSTED CHICKEN WITH OLIVES AND RED WINE

Steps:

• Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater. Put the cut potato into the ice water and set aside. Heat 1 tablespoon each of oil and butter in a large saute pan. Season the chicken breasts with salt and pepper and add to the hot pan. Brown the chicken to a light golden color over moderately high heat. Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside. Add the shallots to the hot pan and saute for 1 minute. Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock. Cook for 1 minute and then turn off the heat. Drain the potatoes and dry on paper towels. Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper. Wrap each chicken breast completely in sliced potato. Overlap the slices across the width of the chicken. Place the potato - wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist. As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil. Swirl in the remaining butter and spoon around the chicken. Serve with fried spinach leaves.;

POTATO-CRUSTED MAHI MAHI #SP5

Steps:

• Preheat oven to 375 degrees. Season the fish pieces with seasoned salt to,your taste, set aside.
• slice scallions and crush garlic, place in a bowl.
• To green onions (scallions)/garlic mixture add Simply Potatoes Mashed Potatoes and stir until mixed.
• Mold the potato mixture around the fish, place in sprayed (or parchment lined) pan, space in between each piece.
• Bake at 375 for 20 minutes until golden brown, turn over carefully and finish baking for 20 to 30 more minutes depending on size of fish filet.
• Enjoy!

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

CHEESY SHREDDED HASH POTATO BACON RANCH CRUSTED CHICKEN #SP5

Steps:

• 1. Preheat Oven to 425 degrees.
• 2. In a Medium Size Skillet add a spoonful of olive oil turn to low heat.
• 3. Crack and beat the 2 eggs in a large bowl-season egg with salt and pepper.
• 4. Spread Simply Potato Shredded Hash Browns on a large plate.
• 5. Dip Chicken in egg batter.
• 6. Dredge chicken in shredded potatoes coating both sides.
• 7. Add chicken to preheat medium pan browning on both sides 3-4 mins/side.
• 8. Once Chicken is browned on both sides place cooked chicken on sheet pan (this will go in oven).
• 9. Spread Ranch Dressing over chicken (add a little or a lot your choice).
• 10. Place 2 precooked bacon strips on top of chicken and ranch mixture.
• 11. Cover it all with 2 Cheese slices of your choice.
• 12. Place in oven at 425 degrees for 10-15 mins until internal temp is 180 degrees.
• 13. Serve with pasta, salad, steamed veggies your call this protein can go with anything!