Chicken breasts in a potato crust


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.
129 K 4.6/5 (25 reviews)
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Last modified on: August 26th 2012
For 4 people, you will need:

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Times for this recipe
Preparation: 25 min.
Cooking: 40 min.
All in all: 1 hour 3 min.
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Step by step recipe


Stage 1 - 5 min.
Chicken breasts in a potato crust
Cut 300 g chicken breast into individual portions (one per person).

Stage 2 - 15 min.
Chicken breasts in a potato crust
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).

Stage 3 - 2 min.
Chicken breasts in a potato crust
Drain the chicken breasts and set aside.

Stage 4 - 10 min.
Chicken breasts in a potato crust
Bring a pan of salted water to the boil and add the shelled peas.

Cook until just tender (about 5 mintues).

Stage 5 - 1 min.
Chicken breasts in a potato crust
Drain and cool quickly under cold, running water.

Stage 6 - 5 min.
Chicken breasts in a potato crust
Chop the parsley, then prepare and chop 30 g onion.

Stage 7 - 5 min.
Chicken breasts in a potato crust
Melt 30 g butter in a pan, then add the onion, salt and pepper. Cook for 1 or 2 minutes.

Stage 8 - 5 min.
Chicken breasts in a potato crust
Add the peas and chopped parsley. Mix well and leave on low heat to reheat.

Stage 9 - 5 min.
Chicken breasts in a potato crust
Meanwhile, brush the chicken breasts all over with beaten egg yolk, then salt and pepper them.

Stage 10 - 5 min.
Chicken breasts in a potato crust
Roll the chicken breasts in a plate containing 30 g instant mashed-potato powder to coat them well.

Stage 11 - 5 min.
Chicken breasts in a potato crust
Pour 4 tablespoons oil into a frying pan on high heat. When hot, fry the chicken breasts until golden brown on all sides.

Stage 12
Chicken breasts in a potato crust
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 recipe80 RDI=30 %60 RDI=6 %110 RDI=20 %1,580 RDI=80 %6,610 RDI: 80 %
Per 100 g10 RDI=4 %8 RDI=1 %10 RDI=2 %200 RDI=10 %850 RDI: 10 %
Per person20 RDI=8 %20 RDI=1 %30 RDI=4 %390 RDI=20 %1,650 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 4 people : 6.70 €
  • Per person : 1.70 €

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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)
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