Recipe by RSHDiva
Not hard to make, good for a picnic on the beach or to tuck into a fresh roll. Use potato FLAKES not Buds. Different thing
Top Review by Skooch
I found the garlic totally overwhelmed the chicken. The directions were not very clear. For example: Do you leave the butter in the baking dish? Then it says to combine egg and milk, beating until well blended. Pour into a shallow dish. (Was this step meant for the melted butter)? In step 2 it says to roll chicken pieces first in the egg mixture, then in the flour. (I assume this should be potato flake mixture). It also says Dip briefly in the melted margarine (not knowing to remove the margarine from the pan, it would be there so how do you dip it? I really hate to give a bad review but maybe it could be fixed to make it easier. Edited 2/17/08 - I liked the idea of the ease of this recipe so tried it again. The only thing I changed was used onion powder instead of garlic and they turned out great! Thanks for clarifying the directions ... that was a tremendous help!
- 1⁄4 cup margarine
- 1 egg, well beaten
- 2 tablespoons milk
- 1 cup instant potato flakes
- 1 teaspoon garlic (or to taste)
- 1⁄2 cup grated parmesan cheese
- 3 boneless chicken breasts
Directions See How It's Made
- Place margarine on a large-rimmed cookie sheet, and put in oven set at 350°. The margarine will melt as the oven pre-heats. Meanwhile, slice chicken in long, even strips. In another shallow bowl, combine egg and milk, beating until well blended.
- In another shallow bowl, combine potato flakes, garlic powder and Parmesan. Roll chicken pieces first in the egg mixture, then in the dry mixture. Dip briefly in the melted margarine which is in the large cookie sheet, and line up in rows at the other end of the same cookie sheet. Bake 45 minutes or until golden.