Try this Crispy Potato Chicken recipe, or contribute your own.
Suggest a better descriptionCoarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes. Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan. Drain shredded potato. Thoroughly pat dry with paper towels; place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper. Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes re not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb. Nutrition information per serving: 253 cal., 36 g protein, 9 g carbohydrates, 7 g fat (25% of cal. from fat), 96 mg cholesterol, 417 mg sodium. U.S. RDA: 80% niacin Recipe by: Better Homes and Gardens Low Calorie Recipes (April 1991) Posted to MC-Recipe Digest V1 #1068 by Carriej999@aol.com on Jan 31, 1998
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Serving Size: 1 Serving (579g) | ||
Recipe Makes: 4 | ||
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Calories: 604 | ||
Calories from Fat: 61 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 441.6mg | 15 % | |
Potassium 1624.7mg | 43 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 14.6g | ||
Protein 111.5g | 159 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 604
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