Hash-Brown Crusted Chicken Breasts
Source of Recipe
FrugalVillagerecipes
Recipe Introduction
List of Ingredients
- 4 boneless, skinless chicken breast halves, trimmed
- 1 large galic clove, peeled and minced)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon dried thyme leaves (or Italian seasoning)
- 1 large onion, peeled and diced
- 2 eggs
- 1 cup all-purpose flour, divided
- 2 or 3 Idaho or russet potatoes, peeled (do not use frozen shredded potatoes)
- for frying CRISCO Oil
Instructions
- Rinse chicken. Pat dry.
- Place chicken breasts 3 inches apart between two sheets of plastic wrap or wax paper.
- Pound to even thickness of 1/3-inch.
- Rub chicken with garlic. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper and thyme.
- Puree onion, eggs and 1/2 cup flour in blender or food processor fitted with steel blade
- Shred potatoes using large holes of box grater or with food processor coarse shredding disk.
- Add potatoes to onion mixture. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- Pour 1-1/2 inches Oil into 10 or 12-inch skillet.
Heat oil to 375?F.
- Fry for 5 to 6 minutes, or until bottom is brown.
Turn gently with spatula.
Fry second side. Remove from pan.
Drain on paper towels. Serve immediately.
- Note: The chicken breasts can be pounded and seasoned up to 1 day in advance and refrigerated, tightly covered with plastic wrap.
The potato mixture can be made up to 3 hours in advance.
Refrigerate it with sheet of plastic wrap pushed directly into surface to prevent discoloration.
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