Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Memphis Chicken With Coleslaw and a Potato Stack Recipe
    Lost? Site Map

    Memphis Chicken With Coleslaw and a Potato Stack

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    English_Rose's Note:

    Enjoy this tasty chicken dish, served with a cheesy potato stack and crunchy coleslaw. Time doesn't include marinating.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the coleslaw

    For the potato stack

    For the barbecue sauce

    Directions:

    1. 1
      In a large bowl mix together the chicken fillets, smoked paprika, sugar, mixed herbs, garlic, wine vinegar and 3 tablespoons of olive oil.
    2. 2
      Season with salt and freshly ground pepper, Cover and marinate in the fridge for 2-4 hours.
    3. 3
      Preheat the oven to 400°F First make the potato stack. Layer the par-boiled potato slices in a well-buttered 20cm spring-form cake tin, alternating with tablespoons of crème fraiche and a sprinkling of mozzarella.
    4. 4
      Finish with a layer of mozzarella. Season the layers generously as you go with salt and freshly ground pepper.
    5. 5
      Bake the potato stack for 30-40 minutes, until golden-brown. Meanwhile, toss the chopped onion with the remaining olive oil. Spread the onion in a roasting tray and roast in the oven on a shelf above the potato stack for 15 minutes, stirring now and then.
    6. 6
      Add the marinated chicken breasts and roast for 25 minutes, until the chicken is cooked through.
    7. 7
      Meanwhile, make the barbecue sauce. In a small, non-stick saucepan mix together the onion, garlic, sugar, vinegar, paprika and ketchup. Cook gently, stirring often, for 10 minutes until thickened and fragrant.
    8. 8
      Make the coleslaw by mixing together the cabbage, carrot, apple, raisins and mayonnaise. Season with salt and freshly ground pepper.
    9. 9
      Serve the chicken with the barbecue sauce, a dollop of coleslaw and a slice of the potato stack.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Memphis Chicken With Coleslaw and a Potato Stack

    Serving Size: 1 (473 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 519.7
     
    Calories from Fat 240
    46%
    Total Fat 26.7 g
    41%
    Saturated Fat 10.2 g
    51%
    Cholesterol 52.9 mg
    17%
    Sodium 377.7 mg
    15%
    Total Carbohydrate 59.3 g
    19%
    Dietary Fiber 7.5 g
    30%
    Sugars 22.1 g
    88%
    Protein 14.2 g
    28%

    The following items or measurements are not included:

    chicken breast fillets

    dried herbs

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites