Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Potato Flake Chicken




Source of Recipe


Six Ingredients or Less Chicken Cookbook


Recipe Introduction



A simple recipe that goes into the oven in just a few minutes.



List of Ingredients





4 to 6 skinless chicken breasts
5 oz evaporated milk to 3/4 c milk
1 1/2 tsp salt
1/8 tsp pepper
1 1/2 c instant mashed potato flakes
1/4 c butter, melted




Recipe




Preheat to 350.
Wash and dry chicken.
Combine milk, salt and pepper.
Dip chicken in milk, then in potato flakes.
Repeat, dipping and rolling each piece twice.
Place in shallow baking pan and bake for 1 hour.
Baste with melted butter, then bake an additional 30 minutes.
Chicken should be tender and golden brown.

Notes:
I've used chicken thighs with this and they work fine - be sure to remove the skin.