 This recipe for Potato Crusted
Chicken was submitted by Michael Holowis, Pottstown, PA.
Potato
Crusted Chicken
- 8 boneless, skinless chicken
thighs
1/3 cup cultured buttermilk
1 tablespoon olive oil
2 tablespoons seasoned rice vinegar
3 tablespoons Dijon mustard
1 medium baking potato, peeled and shredded
1 medium yam, peeled and shredded
1/4 cup firmly packed brown sugar
1/4 cup seasoned bread crumbs
2 tablespoons parsley flakes
Red leaf lettuce
- In medium bowl, place
chicken and buttermilk; cover and marinate in refrigerator 15
minutes.
- In small bowl, whisk together
olive oil, vinegar and mustard; place in large frypan and add
chicken in single layer. Saute over medium heat 6 minutes per
side. Transfer chicken, meatiest side up, to 13x9x2-inch baking
dish lined with foil.
- In medium bowl, mix together
baking potato, yam, brown sugar, bread crumbs and parsley flakes;
spoon evenly over chicken.
- Bake in 350°F (175°C)
oven about 45 minutes or until chicken is fork tender.
- Garnish with red leaf
lettuce.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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