Potato-Crusted Herb Baked Chicken

By á-6445

Ingredients

• 3 tablespoons Crisco® Pure Vegetable Oil
• 4 boneless, skinless chicken breasts (about 1 lb.)
• 1/2 cup Pillsbury BEST® All Purpose Flour, divided
• 3 teaspoons seasoned salt, divided
• 1/2 teaspoon black pepper
• 1 large egg
• 2 tablespoons water
• 3/4 cup Hungry Jack® Mashed Potatoes, flakes
• 3/4 teaspoon parsley flakes

Preparation

Step 1

1 Heat oven to 450ºF. Brush baking pan with vegetable oil. Pound chicken breasts to even 1/2-inch thickness.

2 Combine 1/4 cup flour, 1 1/2 teaspoons seasoned salt and black pepper in a shallow dish. Combine egg and water in another shallow dish; beat with fork until frothy. Combine potato flakes, parsley flakes and remaining 1/4 cup flour and 1 1/2 teaspoons seasoned salt in another shallow dish; toss gently to evenly distribute seasonings.

3 Coat chicken breasts with flour mixture; dip into egg mixture. Coat with potato flake mixture, patting until chicken is thoroughly coated; shake off excess breading. Place on prepared pan. Bake 10 minutes. Turn chicken over; continue baking 6 to 8 minutes or until instant-read thermometer reaches 165°F.