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Ingredients
- 1 large baking potato, grated
- 2 eggs
- 1/2 cup loose-packed parsley, minced
- Salt and ground black pepper
- 4 boneless, skinless chicken
- breast halves (1 1/2 pounds)
- 1/4 cup flour
- 2 tablespoons olive oil
Preparation
Step 1
Beat first 3 ingredients plus 1 teaspoon salt and /4 teaspoon pepper in a medium nonreactive bowl. Dredge the chicken breasts in flour, then pat some of the potato mixture onto both sides of each breast. Heat olive oil in a large nonstick skillet. Sauté the chicken breasts, turning once, until they are golden brown on both sides and cooked through, about 10 mmutes. Serve immediately.
MAKES 4 SERVINGS
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