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1/1 Photo of Chicken With Potato Crust
This is a super easy recipe I got from the Philadelphia Inquirer years ago. Chicken cooks up really moist. This is simple and leaves room for variations, like marinating the chicken, adding vegetables under the potatoes, etc. I have used the marinade from Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts and it worked nicely; I also added some shredded carrots in with the chicken.
Units: US | Metric
Serving Size: 1 (236 g)
Servings Per Recipe: 3