Sunday, January 30, 2011

Crispy Potato Chicken

Last night I made Crispy Potato Chicken, another new recipe from "Lighthearted Everyday Cooking" by Bonnie Stern. It was really tasty and easy to make. Carm rated it a 4 out of 5 stars. It was very tasty and the chicken was perfectly cooked. We served it with steamed green beans tossed with garlic sauted in olive oil and a heaping teaspoon of chinese chili sauce. I used boneless, skinless breasts instead of bone-in and sort of flattened them on the baking sheet. 1 medium potato per chicken breast was about right.

Jane Frieman's Crispy Potato Chicken
Yields: 4 Servings

1 1/3 cups Potato shredded, peeled (8oz)
3 tablespoon Dijon mustard
1 large clove Garlic minced
4 Skinless chicken breasts 2lb
1 1/2 teaspoon Olive oil
Fresh parsley or coriander or chives minced

1. Place potatoes in a bowl of ice water; let stand 5 minutes.
2. In a small bowl, combine mustard and garlic. Rinse chicken and pat dry. Spread mustard mixture evenly over meaty side of chicken breasts; place bone-side down in foil-lined baking pan.
3. Drain potato; pat dry with paper towel. In bowl, toss potato with olive oil, mixing well. Evenly spread about 1/3 cup pototo shreds over each breast to form a skin. Sprinkle lightly with pepper.
4. Bake in 425F oven for 35 to 40 minutes or until chicken is no longer pink inside and potato is golden. (if potatoes are not browning, broil for about 5 minutes or until golden, watching closely.) Sprinkle with chopped herbs to taste. Serve immediately.

Lighthearted Everyday Cooking
Cuisine :
Main Ingredient : Chicken

for a crisp golden potato topping, but sure to pat the potato shreds as dry as possible. I used boneless, skinless chicken breasts, which I flattened out on the baking tray instead of bone-in - cooked for 30 min. I used 1 medium potato per breast. It was perfectly cooked, moist and tasty.  I don't think its right for the camper as the grated potato made a big mess. Not too much mess for home though.