Potato-Topped Chicken
Prep time:
10 minutesCooking time:
25 minutesYou can save several dollars per pound on the price of chicken if you purchase a whole roaster or fryer chicken and cut it into your favorite serving pieces. Use leftovers to make a quick chicken salad.
Ingredients
Serves 4
- 1 cup frozen hash brown potatoes, thawed
- 1 clove garlic, minced
- 1/4 cup chopped pimientos
- 1/4 cup tomato sauce
- 4 skinless, boneless chicken breasts (4 ounces each)
- 1/4 cup chopped fresh basil
Directions
1
Preheat oven to 450°F. Grease a baking sheet. Combine potatoes, garlic, pimientos and tomato sauce in a medium bowl.
2
Place chicken on prepared baking sheet. Sprinkle basil over chicken.
3
Spread potato mixture evenly over chicken.
4
Bake chicken until juices run clear when meat is pierced with a knife, about 25 minutes.
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Cookin' xpress!
Cookin' xpress!
Use a garlic press to make quick work of mincing garlic cloves. You don't even need to peel the cloves first.
Great Pairings
Broccoli and Cheddar Tartlets
You can retain the silky smooth texture of these classic tartlets and stretch your grocery budget by substituting 1 cup whole milk for the half-and-half cream specified in the recipe.
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