This is one of my favorite quick dinners. Looks and tastes great if you want to impress guests, but quick and easy enough for weeknight dinner.
Potato Encrusted Chicken
- 2 large baking potatoes
- 3 green onions, chopped
- 1/4 tsp Old Bay Spice
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp salted butter
- salt & pepper to taste
- 2 large boneless chicken breast , cut into equal halves
- 4 boneless chicken thighs
Wash and shred the potatoes on the large holes of a box grater. I don’t peel them. Drain them well. I squeezed the water out by hand and then patted with a paper towel. Then combine in a bowl with onions, salt, pepper and old bay spice.
Season chicken or fish fillets with salt and pepper. You want the fillets to be fairly equal in size, so halve the breasts and trim the fillets so they are about 4×4 in size.
Heat the oil and butter in a large skillet. When the oil and butter are hot, spoon 4 small, evenly spaced mounds of the shredded potatoes (each about 1/3 cup) into the skillet (my skillet is small, I had to do two at a time).
Press a portion of chicken into each mound and cover with the remaining potatoes. Cover the skillet. Cook the potato packages over medium heat for 6 to 7 minutes. Add additional oil if needed (I added a little as I turned each piece).
Turn them carefully with a large spatula and cook them for 4 minutes, remove the lid and continue to cook for an additional to 2 to 3 minutes uncovered. The potatoes should be nicely crusted on both sides.
Reduce heat to low and cook an additional 3-5 minutes or until the internal temperature reaches 165 degrees.