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LUNCH: Crispy Potato Barbeque Stacks




Source of Recipe


AWSUM34


Recipe Introduction


servings 4
points 7


List of Ingredients




1/2 cup Progresso Plain Bread Crumbs
1 teaspoon seasoned salt
1 egg
1 tablespoon water
8 frozen hash-brown patties
1 cup Lloyd' Refrigerated Original Barbeque Sauce with Shredded Chicken or Pork (from 18-oz. container)
4 (1/2-oz.) slices Swiss cheese

Recipe



Heat oven to 425°F. Line large cookie sheet with parchment paper; spray paper with cooking spray. In shallow pie pan, mix bread crumbs and seasoned salt; set aside. In another shallow pan, beat egg and water with wire whisk until well blended; set aside.

On each of 4 of the frozen hash-brown patties, place 1/4 cup barbeque sauce with shredded chicken. Top each with 1 slice cheese, folded to fit. Cover each with remaining potato patty.

Carefully dip both sides of each stack into egg mixture; coat each with bread crumb mixture. Place on sprayed paper-lined cookie sheet.
Bake at 425°F. for 15 minutes. Remove from oven. Carefully turn stacks over.

Return to oven; bake an additional 11 to 16 minutes or until centers are thoroughly heated and cheese is melted.



SERVING SIZE: 1/4 of Recipe
Calories 370
Total Fat 8 g
Saturated 4 g
Dietary Fiber 4 g