City Chicken

 

Ingredients:

  • 1-2 Packages of Kuhn’s city chicken, rinsed and patted dry
  • Olive Oil
  • 6 Medium red potatoes
  • 2 cups Italian seasoned breadcrumbs
  • 1/2 tablespoon oregano
  • 1/4 cup Grated Romano cheese
  • 1/2 tablespoon Dry parsley


Preparation

BREADING
Take Italian seasoned breadcrumbs and add oregano, parsley, and grated Romano cheese. Mix together with clean hands.

Peel and cut potatoes into slivers, like steak fries. Put potatoes into a bowl with cold water and set aside.

Pour some oil into a glass dish – not too much. Dip city chicken into oil and then the breadcrumbs. Press the breadcrumbs onto the city chicken and place in a pan lightly sprayed with olive oil or cooking spray. When all the city chicken is coated, take remaining breadcrumbs and add a small amount of oil.

Remove the potatoes from the water and lightly pat dry. Add to the breadcrumbs to coat. Do not worry if the breading falls off. Place the potatoes in the pan with the chicken, fitting them in anywhere you can in a single layer around and between the city chicken. Place in an oven preheated to 350 degrees. Cook for about 1 hour or until the potatoes are fork tender and the city chicken is golden brown.

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