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Parslied Potato- Crusted Chicken Breasts
Ingredients:
4 boneless, skinless chicken breast halves
1/4 c. flour 1 lg. baking potato
(about 1 lb.) shredded
2 eggs, beaten
1/4 c. minced fresh parsley
1 tsp. salt
1/4 tsp. pepper
2 Tbs. olive oil
4 boneless, skinless chicken breast halves
1/4 c. flour 1 lg. baking potato
(about 1 lb.) shredded
2 eggs, beaten
1/4 c. minced fresh parsley
1 tsp. salt
1/4 tsp. pepper
2 Tbs. olive oil
Directions:
Dredge chicken in flour. Press shredded potato between paper towels to remove excess moisture. Combine potato, eggs, parsley, salt and pepper in a bowl; stir well. Pat potato mixture onto both sides of chicken. Cook chicken in hot olive oil in a large skillet over medium heat 10 minutes on each side or until done. Serve immediately.
Makes 4 Servings
Dredge chicken in flour. Press shredded potato between paper towels to remove excess moisture. Combine potato, eggs, parsley, salt and pepper in a bowl; stir well. Pat potato mixture onto both sides of chicken. Cook chicken in hot olive oil in a large skillet over medium heat 10 minutes on each side or until done. Serve immediately.
Makes 4 Servings
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