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.
154 K 4.6/5 (25 reviews)563605
Last modified on: October 24th 2026
For 4 people, you will need:
- 1
300 g chicken breast - 2
1 chicken stock cube - 3
300 g peas - 4
30 g onion - 5
Parsley - 6
30 g butter - 7
1 egg yolk - 8
30 g instant mashed-potato powder - 9
4 tablespoons oil - 10
Salt - 11
Pepper - Total weight: 780 grams
Times for this recipe
Preparation
25 min.
Cooking
40 min.
All in all
1 hour 5 min.
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Step by step recipe
Step 1 - ⌛ 5 min.
Cut 300 g chicken breast into individual portions (one per person).
Step 2 - ⌛ 15 min.
Put some water in a saucepan on low heat and add 1 chicken stock cube.
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).
Step 3 - ⌛ 2 min.
Drain the chicken breasts and set aside.
Step 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).
Step 5 - ⌛ 1 min.
Drain and cool quickly under cold, running water.
Step 7 - ⌛ 5 min.
Melt 30 g butter in a pan, then add the onion, salt and pepper. Cook for 1 or 2 minutes.
Step 8 - ⌛ 5 min.
Add the peas and chopped parsley. Mix well and leave on low heat to reheat.
Step 9 - ⌛ 5 min.
Meanwhile, brush the chicken breasts all over with beaten egg yolk, then salt and pepper them.
Step 10 - ⌛ 5 min.
Roll the chicken breasts in a plate containing 30 g instant mashed-potato powder to coat them well.
Step 11 - ⌛ 5 min.
Pour 4 tablespoons oil into a frying pan on high heat. When hot, fry the chicken breasts until golden brown on all sides.
Step 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: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 8 g RDI=3 % | 14 g RDI=19 % | 198 kcal RDI=10 % | 829 kJ RDI=10 % |
| Per person | 20 g RDI=30 % | 16 g RDI=6 % | 27 g RDI=37 % | 384 kcal RDI=19 % | 1,607 kJ RDI=19 % |
| Whole recipe | 78 g RDI=120 % | 63 g RDI=24 % | 108 g RDI=148 % | 1,535 kcal RDI=77 % | 6,428 kJ RDI=77 % |
How much will it cost?
For 4 people
6.70 €
Per person
1.70 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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