Reneé and I are both big fans of the types of recipe that have three basic steps: Throw in the pan. Throw in the oven. Throw on a plate. When we found the Chicken Potato Bake, we knew it fit the bill.
We even altered the recipe ever so slightly to make it easier. The original recipe required us to peel and shred potatoes ourselves, so instead we bought hash browns from the freezer section. Worked brilliantly!
This recipe has a bit of a kick (about that of medium salsa). If you want it to kick more or less, adjust the chili and cayenne accordingly. Also, we learned that it's great with a side of salsa, although I'm a ketchup fan and bet that would be just as good!
And now, that it might work brilliantly for you too, the recipe.
Happy cooking!
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Tex-Mex Chicken Potato Bake
Ingredients
2 cups frozen hash browns, thawed
1 lb. chicken tenders or breasts
¼ cup nonfat buttermilk
2 Tbsp olive oil
1 tsp chili powder
1 tsp dry oregano
½ tsp cumin
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp pepper
1 Tbsp chopped fresh cilantro
Directions
1. Preheat the oven to 425 degrees.
2. Combine buttermilk, chili powder, oregano, cumin and cayenne in a shallow bowl.
3. Dip chicken in buttermilk mixture. Place on a cooking-sprayed cookie sheet or shallow metal pan.
4. Combine thawed hash browns, cilantro, salt, pepper and olive oil in a bowl.
5. Cover the chicken with the hash brown mixture.
6. Bake for 25 minutes for tenders or 35 minutes for breasts, until the chicken is cooked through.
7. Serve.
Spices in the buttermilk, waiting to be stirred.
Dipped chicken tenders await the potatoes.
Ready for the oven.
Golden brown and ready for serving.
Happy cooking!
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