Breaded Chicken & Parsley Potatoes
This week I thought I’d share my comfort recipe! Partially because it’s super easy, and also because its yummy! It’s nothing super special, but everyone seems to like it and for me that’s a huge deal!
- 6 boneless/skinless chicken thighs (can substitute with chicken breasts, but let’s face it, they’re just not as yummy!)
- 1/2 c. seasoned bread crumbs (I use Progresso Italian)
- 1/4 c. shredded parmesan cheese
- 1 egg (beaten)
- 1/2 c. milk
- olive oil
Step 1: Preheat oven to 350 degrees and spray a 9×13 pan with cooking oil.
Step 2: Mix breadcrumbs & shredded parmesan cheese in shallow bowl. Beat egg and milk together in another shallow bowl. Dip each chicken breast into egg mixture then coat with bread crumbs and place into 9×13 pan.
Step 3: Drizzle breaded chicken breasts with olive oil and bake at 350 for approx 45 minutes or until golden brown.
- 3 russet potatoes (can substitute with red potatoes)
- 1 T parsley
- 1 tsp garlic salt
- 1 tsp onion salt
Step 1: Fill large sauce pan with water and bring to boil.
Step 2: Wash potatoes thoroughly, then dice into about 1” pieces and place in boiling water. Cook approximately 15 minutes or until tender. Drain water.
Step 3: Meanwhile, melt approx 4tbs of butter in saute pan on low. Add garlic salt, onion salt and parsley. (Can add more of any ingredient to taste)
Step 4: Stir cooked potatoes into butter mixture until coated well and serve!
Serve with your favorite vegetable or garden salad and enjoy!