Here’s one more recipe from my pantry. Baked chicken and potatoes are comfort food to many and this dish is one you can make all year round. Mix up the seasonings and it’s like a different meal every time!
Baked Chicken & Oven Fried Potatoes
Serves 2
- 2 boneless, skinless chicken breasts (about 4 oz each)
- 2 medium potatoes, washed
- 1 Tbsp olive oil
Chicken seasoning options (pick one): - 1 egg, ½ cup breadcrumbs, 1 Tbsp seasoning mix (like Mrs. Dash or Italian seasoning mix), 2 Tbsp grated or shaved parmesan cheese (optional):
- Beat egg in medium sized bowl, mix dry ingredients together in a separate bowl.
- ¼ cup mayo, 1 Tbsp spicy mustard, ½ cup breadcrumbs:
- Mix mayo and mustard together in medium sized bowl, place breadcrumbs in a separate bowl.
- ¼ ketchup & 1 Tbsp horseradish, 1-2 dashes hot sauce (optional), ½ cup breadcrumbs:
- Mix wet ingredients in a medium sized bowl, place breadcrumbs in a separate bowl.
- If you want even more spice, add a teaspoon of red pepper or cayenne to the breadcrumbs
Chicken preparation:
Preheat oven to 375 degrees. Prepare a cookie sheet by spraying with non-stick spray. Dip chicken breasts into wet ingredient bowl and allow most to drip off before transferring to breadcrumb bowl, coat on all sides with breadcrumbs and transfer to cookie sheet.
Potato preparation:
Wash and scrub potatoes, dry with paper towel. Slice into ‘coins’ about 1/2-inch thick each. Place potato slices into a plastic zipper bag and add 1 Tbsp olive oil. Zip bag closed and shake until potatoes are coated with oil. Pour onto cookie sheet and spread apart so pieces do not overlap. Sprinkle top with salt, pepper, onion or garlic salt or any other desired seasoning.
Place both cookie sheets into oven and set timer for 20 minutes. At this point, take out potatoes and flip each piece over. Season second side as you did the first. Place back into oven.
Set timer for additional 20 minutes. Test chicken before removing. Temperature should be 160-170 degrees at thickest point using a thermometer; or insert a knife into thickest part – meat should have no pink and juices should be clear.
Remove both trays from oven and serve with a green salad.
Enjoy!
- Renee
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Labels: Healthy Recipes, Renee
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Oh yum! I love meals that are done at the same time without any fuss. My kids like these types of chicken dishes a lot.