Chicken Breasts with Potato Crust and
Patties
Serves 4
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4 Oregon grown chicken breasts, skinned
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3 medium Oregon grown potatoes, peeled
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6 tablespoons mayonnaise
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1/4 cup parmesan cheese
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2 tablespoons minced parsley
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2 large cloves garlic, minced
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Salt and pepper
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Paprika
Shred potatoes and place in bowl of cold
water to cover. Let stand 5 minutes, drain, place on paper
towels and squeeze dry. In a medium bowl, combine potato with
mayonnaise, parmesan cheese, parsley, garlic, salt and pepper
to taste. Sprinkle chicken on both sides with salt and pepper.
Spread potato mixture in a thin layer over top of chicken
breast. Place bone side down on two jelly roll pans or other
flat pans. Shape remaining potato mixture into 4 patties in
pans. Sprinkle chicken and potatoes with salt, pepper and
paprika. Bake at 425 degrees for 30 minutes or until chicken
is no longer pink and juices run clear when pierced with a
skewer and potatoes are golden.
Recipe from Oregon
Fryer Commission
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