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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 Ingredients:
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:
1. 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.
2. 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.
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