Instant Potato Chicken Recipes

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Crispy Baked Chicken Made With Instant Potatoes image

Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.

Provided by 2Bleu

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2/3 cup instant potato flakes
1/3 cup parmesan cheese, grated
1 teaspoon garlic salt
3 1/2 lbs frying chickens, cut up
1/3 cup butter, melted

Steps:

Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

INSTANT POTATO CHICKEN

Instant Potato Chicken image

This recipe is based on an idea from "Cooking for Couples", an Australian Women's Weekly cookbook that was published in 1982. You can substitute any filling you like for the salami and parmesan cheese - sundried tomato strips, camembert, brie, mushrooms, cooked bacon, ham, swiss cheese, olives, pesto - you name it!

Provided by NotQuiteVegetarian

Categories Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 chicken breast fillets
1/2 cup flour
1 egg
1/2 cup packaged instant potato flakes
1 slice parmesan cheese, chopped into small pieces (or equivalent shredded)
1 slice salami, chopped into small pieces

Steps:

Preheat oven to moderate (375- 400 degrees F; 190- 200 degrees C).
Make a slit in each chicken fillet to make a pocket.
Don't cut all the way through.
Stuff pockets with parmesan and salami (or fillings of your choice).
Pat sides of pockets together to close.
Toss chicken fillets in flour.
Brush with beaten egg.
Toss in potato flakes.
Place chicken on lightly greased oven tray.
Bake uncovered for 40 minutes until chicken is cooked through.
For a really easy meal, serve with jacket potatoes baked in foil and a Mediterranean salad.
Enjoy!

Nutrition Facts : Calories 236.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 102.2, Sodium 199.9, Carbohydrate 36.5, Fiber 1.8, Sugar 0.9, Protein 9.3

INSTANT POT CREAMY RANCH CHICKEN RECIPE WITH POTATOES AND CARROTS

Instant Pot Creamy Ranch Chicken Recipe with Potatoes and Carrots image

Provided by Camille Beckstrand

Categories Main Course

Time 40m

Number Of Ingredients 12

Ingredients

5 red potatoes (cut in half (you can peel them if you want, we prefer skins on))
salt and pepper, to taste
1 pound baby carrots
2 pounds frozen chicken tenders
15 ounces chicken broth
2 cans condensed cream of chicken soup ((10.75 ounces each))
1 packet dry ranch dressing mix ((1 ounce))
½ teaspoon garlic powder
½ teaspoon parsley
½ teaspoon paprika
½ teaspoon oregano
8 ounces cream cheese (room temperature)

Steps:

Place halved potatoes in bottom of Instant pot. Sprinkle with salt and pepper.
Dump carrots on top of potatoes. Add more salt and pepper as needed.
Arrange frozen chicken tenders on top of carrots.
Pour chicken broth in the bottom of the Instant Pot.
In a mixing bowl, mix together 2 cans of cream of chicken soup, packet of ranch dressing mix, garlic powder, parsley, paprika, and oregano. Spoon on top of the chicken tenders.
Place lid on top of Instant Pot and move valve to SEALING. Press PRESSURE COOK button (or MANUAL button) and set timer for 10 minutes.
When the Instant Pot is finished cooking, let it do a NATURAL RELEASE for 5 minutes, then move the valve to VENTING to do a QUICK RELEASE of the remaining pressure.
Remove the chicken, potatoes and carrots from the Instant Pot to a large bowl or serving platter and cover them to keep them warm.
Whisk in cream cheese with warm liquid remaining in the Instant Pot and mix until smooth.
Drizzle warm cream cheese sauce over chicken, potatoes and carrots and serve (you can also ladle the sauce over individual portions).

Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 1553 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving

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