Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
133 K 4.6/5 (25 reviews)
1 hour 3 min.
Easy
12 people
11 IngredientsLast modified on: August 26th 2012
For 12 people, you will need:
- 1
1 litre 71 ml chicken breast - 2
3 chicken stock cubes - 3
900 mls peas - 4
90 mls onion - 5
parsley - 6
92.88 mls butter - 7
3 egg yolks - 8
90 mls instant mashed-potato powder - 9
12 tablespoons oil - 10
salt - 11
pepper
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 3 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Cut 1 litre 71 ml chicken breast into individual portions (one per person).
Stage 2 - 15 min.
Put some water in a saucepan on low heat and add 3 chicken stock cubes.
When the stock cube has dissolved, add the chicken breasts and simmer until they are just cooked (about 10 minutes).
It is important to cook the chicken gently to avoid it drying out. Use a thermometer, if you can, and stop cooking when the centre of the chicken reaches 65°C (149°F).
When the stock cube has dissolved, add the chicken breasts and simmer until they are just cooked (about 10 minutes).
It is important to cook the chicken gently to avoid it drying out. Use a thermometer, if you can, and stop cooking when the centre of the chicken reaches 65°C (149°F).
Stage 3 - 2 min.
Drain the chicken breasts and set aside.
Stage 4 - 10 min.
Bring a pan of salted water to the boil and add the shelled peas.
Cook until just tender (about 5 mintues).
Cook until just tender (about 5 mintues).
Stage 5 - 1 min.
Drain and cool quickly under cold, running water.
Stage 7 - 5 min.
Melt 92.88 mls butter in a pan, then add the onion, salt and pepper. Cook for 1 or 2 minutes.
Stage 8 - 5 min.
Add the peas and chopped parsley. Mix well and leave on low heat to reheat.
Stage 9 - 5 min.
Meanwhile, brush the chicken breasts all over with beaten egg yolk, then salt and pepper them.
Stage 10 - 5 min.
Roll the chicken breasts in a plate containing 90 mls instant mashed-potato powder to coat them well.
Stage 11 - 5 min.
Pour 12 tablespoons oil into a frying pan on high heat. When hot, fry the chicken breasts until golden brown on all sides.
Stage 12
Serve the chicken and peas without delay.
Remarks
If you would like a thicker crust, you can coat the chicken with beaten egg a second time, then roll it in the plate of potato powder again.
Keeping: Only a few minutes once coated and cooked, but a few days in the fridge beforehand. .
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 230 RDI=90 % | 190 RDI=20 % | 340 RDI=50 % | 4,740 RDI=240 % | 19,840 RDI: 240 % |
| Per 100 g | 10 RDI=4 % | 8 RDI=1 % | 10 RDI=2 % | 200 RDI=10 % | 850 RDI: 10 % |
| Per person | 20 RDI=8 % | 20 RDI=1 % | 30 RDI=4 % | 390 RDI=20 % | 1,650 RDI: 20 % |
How much will it cost?
- For 12 people : 20.10 €
- Per person : 1.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chicken breast
Like these other recipes: Chicken nems, Stuffed pumpkin gratin, Warm chicken salad, Chilli chicken and spinach gratin, Thai-style Chicken with Cashew Nuts, ... See them all 29
Peas
Like these other recipes: Rice and peas, Eggs en Cocotte à la Française, New York style pasta, Salmon "en papillote" with small vegetables, Paella, ... See them all 19
Instant mashed-potato powder
Like these other recipes: Tomato foccacia, Aperitif rolls, Potato Waffles with Smoked Salmon, Fish in a seed crust, ... See them all 4
Butter
Like these other recipes: Corsican tarts, Arizona cupcakes, Nachos, Chocolate almond cookies, Fish in a sesame crust, ... See them all 468
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