PARMESAN CHICKEN AND POTATO BAKE
I got this out of the new Kraft What's Cooking magazine. The picture looked wonderful, but the recipe seemed too simple - I didn't really think that it would be all that good. Well, the picture was right - an amazingly good, simple dish. I suggest adding extra potatoes as we fought over them!
Provided by Jaime in Winnipeg
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 400 degrees.
- Cut potatoes into wedges.
- Place potatoes and chicken into 9 by 13 pan.
- Pour dressing over chicken and potatoes.
- Sprinkle parmesan cheese over chicken and potatoes.
- Bake for 1 hour, or until chicken is cooked through.
Nutrition Facts : Calories 689.2, Fat 28.5, SaturatedFat 8.1, Cholesterol 145.9, Sodium 480.5, Carbohydrate 66.8, Fiber 8.1, Sugar 4.6, Protein 41
PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
POTATO BOATS WITH CHICKEN & PARMESAN CHEESE
Make and share this Potato Boats With Chicken & Parmesan Cheese recipe from Food.com.
Provided by Crystal Heart
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the potatoes, cut each one into two parts in half, dig the core of the potatoes till you get the boat shape, steam the potatoes till it be semi-cooked. Then leave it to get colder, prepare a pan with melted butter to fry the potatoes with till it be crispy.
- Cut one onion into rings, fry it with olive oil then add the chicken meat, salt, pepper, flavors, a bit of grated lemon peel.
- Chop the tomato & one onion & put it in a hot pan, then add olive oil, add the salt, pepper, flavors & the tomato sauce with a bit of water, keep on stirring till it be sauce.
- Bring the potatoes then stuff it with the chicken meat & the grated Parmesan cheese, place the stuffed potatoes in the sauce, leave it for 10 minutes to be ready, add some lemon rings in the sauce to be more flavored.
Nutrition Facts : Calories 370.3, Fat 18.9, SaturatedFat 11.7, Cholesterol 52.5, Sodium 502.2, Carbohydrate 37.5, Fiber 5, Sugar 3.9, Protein 14.1
BEEF AND POTATO BOATS
Meet the Cook: Back when I was teaching elementary school (I'm now a busy stay-at-home mom to our two youngsters, 7 and 2), my class would put together a Mother's Day cookbook. Many of the dishes are still my favorites - this one included. -Linda Wheeler, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes or until tender; cool. Cut a thin slice off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl, mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set aside. , In a large saucepan cook the beef and onion over medium heat until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour cream and remaining salt. , Spoon into potato shells. Top each with a fourth of the mashed potato mixture; sprinkle with cheese. Place potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 428 calories, Fat 28g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1091mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
ZUCCHINI BOATS WITH CHICKEN
Quick and easy stuffed zucchini boats with chicken.
Provided by Paddy 22
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
- Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
- Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
- While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
- At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.
Nutrition Facts : Calories 787 calories, Carbohydrate 25.3 g, Cholesterol 180.9 mg, Fat 40.9 g, Fiber 4.1 g, Protein 80.1 g, SaturatedFat 17.3 g, Sodium 1837.1 mg, Sugar 7.5 g
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
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