Recipes
Potato & Herb-Crusted Chicken

Potato & Herb-Crusted Chicken

Yield: 60 servings

 1 carton packaged premium
hashbrown potatoes
60 boneless, skinless
chicken breasts,
pounded (5-6 oz. each)
3 Tbsps. salt
2 Tbsps. black pepper
40 oz. onions, chopped
21⁄2 Tbsps. garlic, chopped
20 whole eggs
5 cups all-purpose flour
2 Tbsps. dried oregano
1 lb. flour, for dredging
as needed cooking

Register to view the full article

Please register to access this content.

Already a member? .

TAGS: Archive
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish