Savory Herb Crusted Chicken with Zucchini Hash Browns
Savory Herb Crusted Chicken with Zucchini Hash Browns might be just the main course you are searching for. One serving contains 437 calories, 37g of protein, and 12g of fat. For $2.5 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes roughly 45 minutes. A couple people made this recipe, and 14 would say it hit the spot. Head to the store and pick up salt, garlic, red bell peppers, and a few other things to make it today. It is brought to you by Mother Rimmy. With a spoonacular score of 96%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Roast Potatoes Two Ways: Polenta-Crusted and Rosemary Hash Browns, Zucchini Hash Browns, and Gluten Free Hash Browns with Potatoes and Zucchini.
Servings: 2
Ingredients:
2 tablespoons chives, finely chopped
1 clove garlic, minced
2 tablespoons nonfat milk
1 tablespoon olive oil
½ cup panko bread crumbs
2 tablespoons parsley, finely chopped
½ cup nonfat plain yogurt
2 cups O'Brien Potatoes, frozen
½ medium red bell (capsicum) peppers, chopped
1 tablespoon rosemary, minced
¼ tsp salt
8 ounces boneless skinless chicken breast, pounded to an even thickness
½ medium zucchini, chopped
Equipment:
oven
frying pan
baking sheet
broiler
Cooking instruction summary:
1. Preheat oven to 400.2. Heat oil in non-stick skillet over medium heat. Add hashbrowns and red pepper. Cook for 5 - 6 minutes until pepper is softened and hash browns have thawed and are beginning to brown.3. Add garlic, zucchini and a pinch of salt and pepper to the hashbrowns and stir together.4. Place skillet in the oven. Bake for 15 - 20 minutes until hashbrowns are cooked and lightly browned.5. Combine yogurt and milk in one dish, and panko, rosemary, chives, parsley and salt and pepper in another dish.6. Dredge chicken in yogurt, and then press into panko mixture.7. Spray a non-stick cookie sheet with cooking spray and place chicken on the cookie sheet. Spray the top of chicken breasts with cooking spray. Bake for 15 - 20 minutes (depending on how thick your chicken is) until chicken is a few minutes from done. Meat should no longer be pink.8. Turn on broiler and brown the tops of the chicken.
Step by step:
1. Preheat oven to 400.
2. Heat oil in non-stick skillet over medium heat.
3. Add hashbrowns and red pepper. Cook for 5 - 6 minutes until pepper is softened and hash browns have thawed and are beginning to brown.
4. Add garlic, zucchini and a pinch of salt and pepper to the hashbrowns and stir together.
5. Place skillet in the oven.
6. Bake for 15 - 20 minutes until hashbrowns are cooked and lightly browned.
7. Combine yogurt and milk in one dish, and panko, rosemary, chives, parsley and salt and pepper in another dish.
8. Dredge chicken in yogurt, and then press into panko mixture.
9. Spray a non-stick cookie sheet with cooking spray and place chicken on the cookie sheet. Spray the top of chicken breasts with cooking spray.
10. Bake for 15 - 20 minutes (depending on how thick your chicken is) until chicken is a few minutes from done. Meat should no longer be pink.
11. Turn on broiler and brown the tops of the chicken.
Nutrition Information:
covered percent of daily need
