Ingredients for Chicken With Potato Crust
- Boneless Skinless Chicken Breasts
- Frozen Hash Browns
- 1 tablespoon olive oil
- Prepared Mustard
- Salt to taste
- Pepper to taste
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How to Make Chicken With Potato Crust
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 2 cups thawed hash brown potatoes, 2 tablespoons Dijon mustard, and 1 tablespoon olive oil. Season generously with salt and pepper.
- Place 2 (6-ounce) boneless, skinless chicken breasts in a greased 9x13 inch baking dish.
- (Optional) Add 1 cup shredded carrots or other desired vegetables to the baking dish under the chicken.
- Evenly spread the mustard-potato mixture over the chicken breasts.
- Bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are golden brown and crispy. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
7g
Fat
28g
Carbs
10g
