YOUR SOLIN GENERATED RECIPE
Crispy Oven-Fried Chicken with Herb-Whipped Potatoes
Enjoy a lighter twist on a comfort classic with crispy oven-fried chicken paired with velvety herb-whipped potatoes. The chicken is lightly coated in whole wheat breadcrumbs and seasoned with a blend of spices, then baked to a perfect crunch. The whipped potatoes are infused with olive oil, fresh herbs, and a hint of garlic, creating a smooth, aromatic side that perfectly complements the savory chicken.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
1 medium Potato
1 tsp Extra Virgin Olive Oil
2 tbsp Fresh Parsley, chopped
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and season both sides with salt and pepper.
Dredge the chicken in the whole wheat breadcrumbs, pressing lightly to adhere the coating.
Place the coated chicken on the prepared baking sheet and lightly spray or drizzle with a tiny bit of olive oil.
Bake the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F, flipping halfway for even crispiness.
Meanwhile, peel (if desired) and cube the potato. Boil the potato cubes in lightly salted water until tender, about 10-12 minutes.
Drain the potatoes and return them to the pot. Add a teaspoon of olive oil, the minced garlic, and chopped fresh parsley.
Mash the potatoes until smooth and season with a pinch of salt and pepper. For an extra smooth consistency, you can use a hand mixer.
Plate the crispy oven-fried chicken alongside a serving of herb-whipped potatoes and serve immediately.