Potato and Herb Crusted Chicken
Dress up ordinary chicken with Golden Grill Russet™ Premium Hashbrown Potatoes and create a hearty entree for health conscious customers.
Recipe provided by Julie Stewart
SAS
Serving size: 1 chicken breast, 8-9 oz.
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Golden Grill Russet™ Premium Hashbrown Potatoes | 1 carton | Refresh Golden Grill Russet™ Premium Hashbrown Potatoes according to package directions. Fill carton to fill line with hot water (140° F -160° F). Close carton; let stand 10 minutes. Drain in single layer on towels. |
| Boneless, skinless chicken breasts, pounded, 5-6-oz. | 60 each | Pat pounded chicken breasts dry; sprinkle both sides with salt and pepper. |
| Salt | 3 tbsp. | |
| Black pepper | 2 tbsp. | |
| Onion, chopped | 40 oz. | Combine onion, garlic, eggs and 5 cups flour in food processor; blend smooth. Stir in oregano. Combine batter with refreshed potatoes; set aside. |
| Garlic, chopped | 2 1/2 tbsp. | |
| Whole large eggs | 20 | |
| All-purpose flour | 5 cup | |
| Dried oregano | 2 tbsp. | |
| Flour, for dredging | 1 lb. | Dredge chicken breasts lightly in flour; shake off excess. Coat both sides of chicken with potato pancake mixture. Meanwhile, heat 1/2-inch oil in large skillets set over medium heat. |
| Cooking oil, for shallow frying | ||
| Add coated chicken to hot pans. Cook 4 to 5 minutes; turn over and cook other side 4 to 5 minutes until golden on both sides with internal temperature of 165 F. Drain on towels before serving. Nutritional analysis includes flour for dredging but not oil for shallow frying. |
Nutritional Information Per Serving
| Calories — 445 | Protein — 50.0g | SatFat — 2.4g |
| Fat — 14.5g | Carbs — 30.2g | Fiber — 2.4g |
| Iron — 2.8mg | Sodium — 1067mg | Potassium — 704mg |
| Zinc — 1.7mg | Vitamin A — 152IU | Riboflavin — 0.3mg |
| Niacin — 20.2mg | Calcium — 104.3mg | Cholesterol — 169.5mg |
| Vitamin B6 — 1.0mg | Vitamin B12 — 0.8mcg | Thiamine — 0.3mg |
| Phosphorus — 511.1mg | Folate — 46.4mcg |