Potato Crusted Chicken 5fix Recipes

POTATO-CRUSTED CHICKEN CASSEROLE

Steps:

• In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

POTATO CRUSTED CHICKEN WITH OLIVES AND RED WINE

Steps:

• Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater. Put the cut potato into the ice water and set aside. Heat 1 tablespoon each of oil and butter in a large saute pan. Season the chicken breasts with salt and pepper and add to the hot pan. Brown the chicken to a light golden color over moderately high heat. Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside. Add the shallots to the hot pan and saute for 1 minute. Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock. Cook for 1 minute and then turn off the heat. Drain the potatoes and dry on paper towels. Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper. Wrap each chicken breast completely in sliced potato. Overlap the slices across the width of the chicken. Place the potato - wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist. As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil. Swirl in the remaining butter and spoon around the chicken. Serve with fried spinach leaves.;

POTATO CRUSTED CHICKEN

Steps:

• Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
• Cut any visible fat from chicken.
• Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
• With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
• Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
• Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.

PESTO POTATO CRUSTED SALMON #5FIX

Steps:

• Set oven to Broil at 500.
• Rinse salmon and pat dry. Season with salt. Spread 1/4 cup of pesto (per fillet ) over top of salmon. Spread approximately 1/3 cup of Simply Potato Hash Browns over top of pesto smeared salmon. The potatoes should adhere to the pesto. If your salmon fillet is thin and wide you may need a tablespoon more of hash browns (youmay also substitute the Traditional Mashed Potatoes for the hash browns, I have done both). Season top with a sprinkle of salt.
• Coat sheet pan with olive oil. Place Salmon (potato side up) on sheet pan. Place in oven for 12-16 min depending on how thick your fillets are and how you like your salmon cooked.

POTATO CRUSTED HALIBUT FILETS #5FIX

Steps:

• 1. Preheat oven to 425°F.
• 2. Add shredded hash browns and 1 teaspoon seasoned salt to a medium bowl and stir gently to mix.
• 3. Lay a 12 inch square of plastic wrap on a flat surface. Brush plastic wrap with 1 teaspoon of olive oil. Place 1/2 cup of potato in the center of the plastic wrap and spread evenly to about 1 inch from each edge of the wrap.
• 4. Place a halibut filet on a flat plate and sprinkle 1/2 teaspoon seasoned salt on the filet. Grate the lemon zest into a small bowl, and then cut lemon in half. Sprinkle about 1/4 teaspoon of zest and squeeze about 1/2 teaspoon fresh lemon juice onto filet. Carefully place the filet, seasoned side down, on the center of the potatoes on the plastic wrap. Slowly fold the sides of the plastic wrap around the filet to completely surround with the hash brown mixture and fold back plastic wrap. Wrap firmly with the plastic wrap and refrigerate for at least 30 minutes. Repeat process with remaining filets.
• 5. Brush a non-stick baking pan with 1 teaspoon of olive oil. Unwrap the filets and place onto the baking pan, leaving at least an inch between filets. Bake for 17-19 minutes, until potatoes are golden brown. Remove from oven and serve.

POTATO CRUSTED CATFISH #5FIX

Steps:

• Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
• Heat oil in a skillet over medium high heat.
• Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
• Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
• Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.

HASH BROWN CRUSTED STUFFED CHICKEN BREASTS #5FIX

Steps:

• Preheat oven to 375 degrees F. Rinse chicken breasts and pat dry. Remove any excess fat.
• Using a sharp knife, cut a large pocket into the chicken breasts, cutting horizontally and lengthwise into the chicken, but not cutting through the back or sides.
• Place the vegetables into a small bowl, add 1/2 cup of cheese and toss to mix. Divide mixture into 4 equal portions and put into the chicken pockets.
• Use seasoned salt to sprinkle evenly over both sides of the chicken pieces.
• In a small bowl, mix the Simply Potatoes® Shredded Hash Browns with 1 cup cheese. Use half of the mix to cover the bottom of a baking dish large enough to accommodate the 4 chicken breasts with no excess space between or around them. Lay the chicken breasts on top of the hash browns, then, using the remaining hash brown mixture, patting equal amounts onto the tops of each piece of chicken.
• Bake 45 minutes, covering loosely with foil tent during the last 10-12 minutes, or when nicely browned. Turn oven to broil, remove foil, sprinkle remaining 1/2 cup cheese over the top and broil until cheese is melted, about 3-4 minutes. Serve either 1 piece each to 4 people, or cut in half and serve to 8.

POTATO CRUSTED BAKED CHICKEN #SP5

Steps:

• Preheat the oven to 400 degrees. Place the potatoes in a medium sized bowl and spray the potatoes with cooking spray until the potatoes are lightly coated with the spray. Season with salt and pepper.* Arrange the seasoned potatoes in a single layer on a sheet pan. Bake 20-30 minutes until the potatoes are just beginning to show color and becoming crispy at the edges, flipping half way through. Remove the potatoes from the oven, allow them to cool slightly, and place in a shallow dish (like a pie plate). Reduce the oven temperature to 350 degrees.
• Meanwhile, whisk the eggs in a pie plate or shallow dish.
• In a separate pie plate, add the flour and season with salt and pepper.*.
• Pound each chicken breast until it is approximately 3/4 inches thick. Lightly season the breasts with salt and pepper.* Dredge each breast in the flour and then in the egg. Finally, coat each piece with the baked potato shreds, pressing the pieces into the chicken to ensure complete coverage. Place the coated chicken breasts on a baking rack over a baking sheet. Spritz the chicken with cooking spray. Bake at 350 degrees for 20-30 minutes or until the temperature reaches 165 degrees on an instant read thermometer.
• Enjoy!
• *If additional herbs and spices are being used, they can be added to the potatoes, flour mixture, or they can be sprinkled directly on the chicken. For extra flavor, they can be added at each step.

POTATO CRUSTED CREAMY CHICKEN SOUP #5FIX

Steps:

• Cook the hash browns according to directions. In the last few minutes add the cheese and reduce the heat. Keep a good eye on it at this point. You will need to flip the mixture several times. You want it crisp, not burned!
• In a medium saucepan combine cream of chicken soup, shredded chicken and one can of water.
• Cook over medium-high heat until bubbling.
• Add spinach and half of the potato mixture.
• Leave on heat until spinach is cooked - 1 to 2 minutes.
• Divide the soup among four bowls.
• Top each bowl with remaining potato mixture.
• Enjoy!

POTATO CRUSTED CHICKEN #5FIX

Steps:

• dredge each chicken breast in the flour that has been seasoned with 1/2 teaspoon of seasoned salt, shake off excess flour. dip in the beaten egg or brush with the egg. sprinkle 1/8 cup of Simply Potatoes Shredded Hash Browns on each breast, turn each breast over, sprinkle 1/4 cup of Simply Potatoes Shredded Hash Browns on each breast. Place the breast on a non-skid baking sheet. Place the pan of chicken in a preheated(350F) oven. Bake until internal tempature reaches 165F and the potatoes are nicely browned. Serve.