Savory Herb Crusted Chicken With Zucchini Hash Browns
By: Kristi Rimkus
Published: Tuesday, April 20, 2010 - 7:11am

Ingredients




2 cups O’Brien Potatoes, frozen
1/2 medium red bell (capsicum) peppers, chopped
1/2 medium zucchini, chopped
1 clove garlic, minced
1 tablespoon olive oil
8 ounces boneless skinless chicken breast, pounded to an even thickness
1/2 cup nonfat plain yogurt
2 tablespoons nonfat milk
1 tablespoon rosemary, minced
2 tablespoons chives, finely chopped
2 tablespoons parsley, finely chopped
1/2 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper

Preparation

1 Preheat oven to 400. 2 Heat oil in non-stick skillet over medium heat. Add hashbrowns and red pepper. Cook for 5 – 6 minutes until pepper is softened and hash browns have thawed and are beginning to brown. 3 Add garlic, zucchini and a pinch of salt and pepper to the hashbrowns and stir together. 4 Place skillet in the oven. Bake for 15 – 20 minutes until hashbrowns are cooked and lightly browned. 5 Combine yogurt and milk in one dish, and panko, rosemary, chives, parsley and salt and pepper in another dish. 6 Dredge chicken in yogurt, and then press into panko mixture. 7 Spray a non-stick cookie sheet with cooking spray and place chicken on the cookie sheet. Spray the top of chicken breasts with cooking spray. Bake for 15 – 20 minutes (depending on how thick your chicken is) until chicken is a few minutes from done. Meat should no longer be pink. 8 Turn on broiler and brown the tops of the chicken.

About


This is a crispy baked chicken dish that will rival any fried chicken.

Comments:
Dr. Len Schwartz

great recipe!
To Your Success,
Dr. Len Schwartz
Pres/CEO of Pro2Pro Network
http://www.Pro2ProNetwork.com