Chicken with Potato Crust
Poppa kept 2 versions of this dish.
Follow any recipe, mix and match, or use for inspiration for your own version. That's how Poppa did it.
Crispy Chicken w/Potato Crust
Serves 4
Chicken breasts spread with a Dijon mustard, garlic, and thyme mixture, then topped with a shredded potato crust and baked until golden.
Directions
- Preheat oven to 425 degrees.
- Shred the potato through the largest holes of a cheese grater.
- Transfer shredded potato to a bowl of ice water and soak 5 minutes.
- While potato is soaking, wash chicken and pat dry. Mix mustard, garlic and thyme in a small bawl. Using a spatula or a spoon, spread the mixture evenly on the top side of each chicken breast half. Fold the thin end of the breasts under to prevent them from overcooking.
- Coat a baking dish with non-stick cooking spray. Arrange chicken, mustard-side up in the dish.
- Drain the potato. Blot dry with paper towels. In a large bowl, mix potato, olive oil, pepper and salt. Spread each chicken breast with about about a 1/2 cup of the potato mixture forming an even crust.
- Bake 30 to 35 minutes, on an upper rack in the oven
- Chicken should be firm to the touch and the potato should be golden. (If potatoes do not brown, broil about 3 minutes under the oven broiler)
- Sprinkle with parsley or chopped green onions. Serve hot with steamed carrots or broccoli. Serves 4
- Preheat the oven to 425°F.
- Shred the potato through the largest holes of a cheese grater.
- Transfer the shredded potato to a bowl of ice water and soak 5 minutes.
- While the potato is soaking, wash the chicken and pat dry. Mix the mustard, garlic, and thyme in a small bowl. Using a spatula or a spoon, spread the mixture evenly on the top side of each chicken breast half. Fold the thin end of the breasts under to prevent them from overcooking.
- Coat a baking dish with non-stick cooking spray. Arrange the chicken, mustard-side up, in the dish.
- Drain the potato and blot dry with paper towels. In a large bowl, mix the potato, olive oil, pepper, and salt. Spread each chicken breast with about a 1/2 cup of the potato mixture, forming an even crust.
- Bake 30 to 35 minutes on an upper rack in the oven.
- The chicken should be firm to the touch and the potato should be golden. (If the potatoes do not brown, broil about 3 minutes under the oven broiler.)
- Sprinkle with the parsley or chopped green onions. Serve hot with steamed carrots or broccoli. Serves 4.
Goes well with
Chicken with Potato Crust
Photo: MattCC716 (CC BY-SA 2.0)
Chicken breasts spread with a Dijon, garlic, and thyme mixture and topped with shredded potato that bakes into a crust.
Directions
- Peel potato and shred thru grater to look like potato sticks. Transfer potato t bowl with ice water to soak for 5 min. Wash and dry chicken. Mix garlic, mustard, thyme in small bowl. Spread mixture evenly on top of each chicken breast. Fold thin end of breasts under to prevent over cooking., Coat baking dish with non stick spray. Arrange chicken mustard side up. Drain potaoes and blot dry. Mix potato with oil, salt and pepper, spread each breast with about 1/2 cup. Bake 30-35 minutes on upper rack. If it is not rown.Broil 3 minutes. Sprinkle with parsley or onions.
- Peel the potato and shred it through a grater so it looks like potato sticks.
- Transfer the potato to a bowl of ice water and soak for 5 minutes.
- Wash and dry the chicken.
- Mix the garlic, mustard, and thyme in a small bowl. Spread the mixture evenly on top of each chicken breast.
- Fold the thin end of each breast under to prevent overcooking.
- Coat a baking dish with nonstick cooking spray. Arrange the chicken mustard-side up.
- Drain the potatoes and blot dry. Mix the potato with the vegetable oil, salt, and pepper.
- Spread each breast with about 1/2 cup of the potato.
- Bake 30-35 minutes on the upper rack (temperature not given).
- If it is not brown, broil 3 minutes.
- Sprinkle with the parsley or green onions.
Goes well with
https://lizotte.cool/recipe/crispy-chicken-w-potato-crust.html