Chicken Breasts in Crusty Potato Batter
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion
- 3large baking potatoes
- 2egg whites
- 3tablespoons fresh thyme leaves
- 1½tablespoons Dijon mustard
- Salt, if desired, and freshly ground black pepper to taste
- 3skinless, boneless chicken breasts, about 1 pound, 2 ounces
- ÂĽcup flour
- 2tablespoons canola oil
Nutritional analysis per serving (3 servings)
459 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 14 grams protein; 1107 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate onion in food processor.
- Step 2
Peel potatoes and cut in large chunks. Grate in food processor.
- Step 3
Mix onion with potatoes, egg whites, thyme, mustard, salt, if desired, and pepper.
- Step 4
Wash and dry chicken breasts and cut each breast in half. Dust with flour.
- Step 5
Pat the potato mixture generously on both sides of each breast.
- Step 6
Heat oil in nonstick skillet and saute potato-coated breasts over medium-high heat until golden brown; turn and brown the other side.
Private Notes
Comments
This was a very tasty recipe, definitely reminiscent of Thanksgiving flavors. Be warned however, as written there is much more coating than needed from the 3 large baking potatoes. So my husband put the excess in the bottom of a cast iron pan, nestled the coated breasts on top and cooked the entire thing in the oven around 375 for 40 minutes or so. Delicious!!
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