Thursday, January 14, 2010

Crispy Herb Baked Chicken

This recipe is so easy and yummy! It makes me hungry just typing up the recipe. I'm always looking for new recipes to use for chicken breast, and this is one that we really like.

2/3 cup potato flakes
1/3 cup grated Parmesan cheese
2 tsp parsley flakes
3/4-1 tsp garlic salt
2-4 chicken breast, boneless, skinless
1/3 cup margarine or butter, melted

Grease or line with foil a 13x9 inch baking dish or place on stoneware (I prefer the later).

Combine potato flakes, Parmesan cheese, parsley flakes and garlic salt in shallow dish; stir until well blended. Dip chicken in margarine, roll in potato flake mixture to coat. Place in greased pan or on stoneware. Do NOT cover.

Bake at 375 degrees for 45 to 60 minutes until chicken is fork-tender and juices run clear.

For more great recipes, visit Foodie Friday and Tempt My Tummy Tuesdays!


  1. I am challenging myself to Eat from my freezer and pantry to clean it all out, and have so much chicken. This is a wonderful recipe and it will help me get rid of 1 of the 10 packages of chicken I have. Thanks.

  2. What a great sounding and easy recipe. I'll bet this chicken is fabulous. I hope you are having a wonderful Foodie Friday.

  3. The chicken looks fantastic. I love a crust but hate to deep fry. I've been grease-spattered too many times to count. But this can be baked! Perfect. I get to bake my chicken and eat it--with a crispy crust. Thank you!

  4. The chicken looks delicious! I like that the chicken skin is replaced by what looks like a tasty crust. I'll have to give this one a try. Thanks for sharing.

  5. OH yummy! I just posted a coconut & cornflake coated chicken looks kind of like this. Delish, stopping by from TMTT

  6. Great idea! I have potato flakes in the pantry as well as the other ingredients. Looks like a plan for tomorrow's dinner! Thanks for linking your recipe to TMTT.


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