Monday, June 25, 2012

Potato Crusted Chicken breasts

I tried a new dish last week. I'm just now getting to post it for you because I came down with a nasty cold. Just when I thought I had this thing licked, it turned on me. I'm finally better. Better, but not 100% yet. But I'm closer than I was!

Anyway, back to the chicken! This dish uses those cartons of dry hashbrown potatoes (it looks like a milk carton) and some other "packaged" ingredients, so if you're a purist you probably won't like this dish but it sure does help using those convenience foods once in a while to try out something new for the table.

Potato Crusted Chicken Breasts and Tomato Gravy
1 carton dry hashbrown potatoes - 4-5 oz)
1/2 cup all purpose flour
2 large eggs
2-4 boneless, skinless chicken breasts, slightly pounded
1/2 tsp Kosher salt
1/4 tsp pepper
1/4 cup canola oil
1 jar/can chicken gravy (12-14.5 oz)
1 (8 oz) can milk tomato sauce with green Chiles (I used Rotelle)

Follow directions on the hashbrown carton
Place flour in a shallow bowl, and eggs in a second shallow bowl (whisk the eggs)
Remove any excess water from the potatoes and place in a third shallow bowl.
Season the chicken with salt and pepper. Dip each breast into the flour, coating both sides, then into eggs. Finally, coat both sides of the chicken with the potatoes; press with fingertips to coat evenly.
Preheat oil in large saute pan on medium about 3-4 minutes. Add two chicken breasts, cook on each side until juices run clear and potatoes are golden and crisp. Place on paper towels to drain. Repeat with the remaining breasts, adding a little more oil if necessary.
Combine gravy and tomato sauce in saucepan on medium heat, bring to a simmer and serve over the chicken breasts.

and there you have it! Enjoy

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